More or less seasoned pork, of variable size:
1. smoked bacon with a variable size between 2.5 and 3.5 kilograms,
2. smoked lard with a variable size between 2.5 and 3.5 kilograms,
3. smoked pork cheek with a variable size between 1.3 and 1.8 kilograms.
The wise and balanced management of the preparation of the meats and the addition of the spices, together with the microclimatic conditions of the Carnic mountain and the light smoking process, release unrepeatable aromas.