The cut is characterized by being a product of firm and compact consistency and shades that vary between pinkish white and yellowish white with red and bright meat. It is a soft texture piece, but of great intensity in taste and smell.
The jowl is the piece made up of the subcutaneous tissue obtained from the regions of the neck and lower neck muscles. It consists of skin, marbled tissue and muscular tissue from adult pigs only fed with acorn. The jowl is made only with sea salt, pepper, garlic, oregano and thyme, and is naturally cured for more than 12 months.