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The raw material is obtained from the fat that covers the intestines of the animal. Scientifically known as EPIPLON and is the fat that goes from the stomach to the colon and prevents the intestines from sticking to the abdominal wall. It is also called apron, telo, telilla, etc, it is a thin, veiled-looking fat, which is carefully filled and rolled up to form a package (like a roll of veal fin, for example) , tie and hang to dry in a cool place.
If you want, you can put it on the lareira (the place where the fire was made for food) to smoke.
After the necessary time (more than a month) you can start to use, but it must have a certain rancid flavor (which comes from the own type of fat).