A dry-cured pork sausage traditional to Galicia in north-west Spain, rooted in the rural matanza pig-slaughtering culture. Coarsely minced pork — often including ribs and other bony cuts — is seasoned assertively with paprika, garlic and salt, stuffed into casings and then slowly air-dried and cured until firm, sliceable and deeply flavoured. Like other dry-cured charcuterie, its safety rests on combined hurdles: salt, falling water activity, acidity from fermentation and long drying times that together suppress Salmonella, Listeria and Staphylococcus aureus during maturation. It is eaten sliced, often lightly cooked, as a robust cold cut.