The meats are selected lean pork jowls, pastarada to weigh 100kg, and sink with grinder machine cutting through 8. Then we move on to the mixer and mixed with various additives (salt, pepper etc..). After 2 minutes put the embutidora where you put tripe and sausages are made. It all boiler with cooking 4 hours to about 85 degrees. Once cooked already cooled with water and left reacted in a cold day in the chamber. Then, through the hair their days healing.