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The meat is salted well and leave to cool in a large sealed container for 1 day. Rinse and add some nice pre-mixed with red pepper, savory and pepper (their proportions are taste) by pressing to adhere well. Of one carat is passed with a large needle with a thread or string, make a noose and hang to dry in a well ventilated place. Ready for consumption after approximately 2 weeks - it depends on the thickness of the tenderloin. It is desirable to cover the paper until dry, but not too tightly, to avoid being pecked by birds.