Once the meat has been cleaned it is salted and put into special covered wood containers for fifteen days, completely covered in a brine mixture of salt, pepper, red chili pepper, wild fennel, garlic, oregano and vinegar. After fifteen days the pieces of pork underbelly are rolled very tightly and the seasoned.
It is obtained from the belly of the pig and may or may not have a rind. The bacon is produced using traditional methods without the presence of additives and has a faded red colour.
Appearance: Irregular in shape, with a layer of white fat with pink threads (more or less dark) of lean meat
Consistency: Depends on the duration of curing.
Appearance on slicing: The slice is firm and homogeneous
Weight: There is no standard weight, the weight varies
Taste: Delicate, well-balanced and spicy
Smell: Sweet and fragrant