Tenderloin wash with cold water and drain. Rub with finely crushed sea salt and sugar. So stay 24 hours in the cold. Turn the other side and leave for another 24 hours. On the third day prepare a strong brine with a 1.5 l of water per 200 g of sea salt. Fillets are placed in brine for 3 days. Drained and washed with cold water. Rolled in spices, with an added 1 cup dry white wine. Dried in a ventilated area for 7-10 days.