TEXTURE: Firm and compact to the touch on the outside, while the inside has a fibrous, non-homogenous texture, depending on the portion consumed.
COLOURING AND ASPECT WHEN CUT: Offers a heterogeneous aspect when cut, not well combined, with an intense red colour due to the raw material and the condiments.
AROMA Y SABOR: Intense aroma of marinated and smoked cured meat. Once prepared for consumption, the smell of cooked lean meat is dominant. The flavour is pleasant, spicy and with a balance between sweet and salty.