Manufacture of meat products, according to traditional processes of preparation, seasoning, cooking, packaging, maturation, drying and smoking and their preparation for commercial presentation, comprising, in particular, the following operations:

Manual selection and cutting of meat (trimmings); seasoning with traditional/local condiments (garlic, bay leaves, parsley, onion, mint, cumin, cloves, peppers, wine, vinegar, among others); baking with the addition of traditional/local ingredients (bread, flour, rice, etc.); filling the intestine or other natural casing (stomach, bladder, etc.) or dehydrated, this being a manual operation or assisted with small equipment; curing done through simple drying or wood smoking, with or without a prior dam of pepper paste; in the case of bagged ones, natural salting with simple pressing (about 3 months) or in brine with traditional seasonings.