Made mostly with lean pork, to which is added some bacon and fatty meat, cut into small pieces (in pieces of 2 to 3 cm). Seasoned with salt, whole or chopped garlic, pepper and red pepper syrup were extracted. The chopped maturation takes 3 to 7 days, taking care every day to stir it with a wooden spoon or knead it, at the same time that the seasonings are rectified. Fresh pork intestines are stuffed (previously washed and seasoned with salt and slices of orange or lemon). They dry for 15 to 20 days in a traditional smokehouse or in the kitchen chimney. Subsequently, they are dipped in oil or olive oil.