The best pork bellies are selected and cured, controlling the amount of salt used, and left to stand for some days prior to cooking and smoking. The bacon preparation method classifies it as extra category, as it contains no added water, and important aspect when being cooked as no water is released.
Once the shoulders (with or without bone) have been selected, they are cured (salted) with a control over the amount of salt used. They are left to rest for various days and then submitted to a drying process prior to being cooked in an oven. The care and attention taken throughout its preparation, and the fact that no water is added, make this a high quality, natural farmhouse cold meat.
