This is the meat product obtained from the thoracic and abdominal regions of the pig, made up of skin, streaky fat tissue and muscle tissue, which has been marinated in brine, followed by a pasteurisation treatment.
- TEXTURE: Firm and compact to the touch
- COLOURING AND ASPECT WHEN CUT: presents a pinkish colour when cut, with solidity and sufficient binding.
- AROMA: typical smell of naturally smoked products.
- SABOR: Characteristic
- FORM AND EXTERNAL ASPECT: Rectangular shape. Exterior surface consistent and brownish in colour.