At one time, for this ancient food, there was used the leg of Ibex. Today this animal is protected, and so we turn to the boneless meat of chamois or of goat.
The meat is left to mature for a few months in the dark of the źgoelie╗ a type of wooden container, or in a terracotta container under the pressure of a good few kilos and handfuls of salt, garlic, sage and rosemary. Afterwards it is hung and dried in a dry and well ventilated place for some days.
It is served thinly sliced as an hors d'oeuvres, often accopanied by a slice of toasted and buttered wholemeal bread.