Salpicao

Salpição is made using a combination of pork carefully selected, free of fat (leg, shoulder and boars) sliced relatively large and seasoned, initially, with red wine, garlic and salt, remaining to maturity for about 48 hours, then proceed to a new seasoning which again adds red wine, bay leaves, paprika and ground pepper. Then proceeds to the filling, leaving them to rest for a period of 24 hours, ending this phase will then benefit from the thermal process, a process that is divided into three phases, initially only receives heat, then moving on to a phase of smoke (wood of oak) and a subsequent stabilization in Tedder with controlled temperature and humidity until you are ready to to be packed for sale. The cylindrical shape with a reddish brown color and its length of 15 to 20 cm with a diameter of about 15-20 cm and weighs 250 grams.