The pork leg pulp is carefully selected and trimmed. The various muscle groups are syringed, massaged in churns for 20 hours at a temperature of about 3 ° C in order to absorb all the ingredients even in the deeper layers of the meat. The meat is then stuffed into a food casing, placed inside a mould, and cooked in a steam oven. Cooking determines the elimination of unwanted bacterial flora. Once cooked and cooled, the product is removed from the mould, diced and packaged. Gluten-free and Dairy free.