Aspect typical excterior: The cured meat will have a suntan, brown, lightly dark, own of the process of elaboration.

Coloration and aspect of the cut: To the cut, the cured meat will have tonalities of color, from one cherry-colored to claret red, increasing this in borders at the end of the maturative process, and he will present one fast multicolored of grease, that he will provide his characteristic juiciness to him.

Taste and aroma: Meat of characteristic, taste put salt in, of little fibrous consistency. The effect that results from the smoking contributes in the process of maturation a characteristic aroma, backing up the set of tastes.