Generally the process takes the following steps:

• Mincing and preparing the mass, choosing the best of the fresh lean pork and homemade marinated products.
• Stuffing  always in natural casing
• Drying and curing process. Slow curing process in our natural dryers and necessary periods in line of size and fat of the tripes.
• During the curing process, the sausages are submitted to a slight smoked process