Pieces LOIN with size about 30 cm in length and width approximately 4x4 cm make in a large enough container to be bombarded with plenty of salt. Leave to maturing for 24 hours in the cold. Then wash the salt and maceration, may in the same vessel, under running water period of three hours and a half. Dry. I ram them with a standard hammer for chops. Kaiser to prepare a mixture of 60:40 Qimen and paprika. Add pepper, salt, sugar, juice of one lemon, 50 ml red wine and pressed garlic. Add water until the mixture becomes mushy. Fillets dabbed with this mixture, hang to dry in a cool, dry place until ready. * Maceration under running water is very important.