Within 72 hours of slaughter, it must be trimmed, coated with salt and then placed in special marble basins, known locally as "conche", which have previously been rubbed with garlic, alternating layers of fat and layers of other ingredients (fresh ground pepper, fresh rosemary, peeled and coarsely diced garlic) until the basins are full.
Enintään 72 tunnin kuluessa teurastuksesta liha on riiputettava, hierottava suolalla ja sijoitettava valkosipulilla voideltuihin marmorialtaisiin (conche). Altaisiin ladotaan vuorotellen silavakerroksia ja muita valmistusaineita, kuten tuoretta rouhittua pippuria, tuoretta rosmariinia ja karkeaksi pilkottua valkosipulia, kunnes ne täyttyvät.EurLex-2 EurLex-2