Game meat is cut into pieces, add spices without broth and allowed to stand for 24 hours. And then ground with the coarse grid, the broth was dissolved in warm water and was added to cool the finished

Tripe is poured, cleaned very well and scraped. Salo and meat are cut into pieces and mixed with spices. With this mixture fill the belly. Boil until ready, put it under gravity to form, and leave in

Select fatty meat of both types, cut into small pieces or strips and poluizparzhva. Add spices. The mixture is filled paunch, which is placed in a deep dish, pour water and boil until ready. Leave for

The meat is cut into small, salted and left to stand for 1 night. Add chopped onion and spices. The mixture, after being well mixtures, filling the belly, which is pre-soaked in water and washed

The meat is cut into pieces at 100-150 g, which Add salt and leave in a cool room for 24 hours to be salted and then placed on an inclined surface to drain off their water. Drained meat grinder to

Each piece of salo rub well with a dry salt and ranks in a clean timber vessel, the bottom of which is a bulk layer of 3 mm salt. Salo ranks with the skin down, between the pieces do not leave spaces

The meat is cut into pieces at 100-150 g, which add salt and leave in a cool room for 24 hours to be salted and then placed on an inclined surface to drain off their water. Drained meat grinder to

The meat is ground finely. Add spices. The mixture was kneaded and allowed to stand for 12 hours. Then it is filled pig intestine by 10 cm are twisted, in order to separate sudzhuchetata one another

The meat is ground. Cabbages were washed well and drained from the water, cleaned of the sheath leaves and cut into 6-8 parts together with cobs. Cabbage boil in salted water until tender, then drain

The meat is cut pieces at 100-150 g, which is salting, and leave in a cool room for 24 hours to be salted and then placed on an inclined surface to drain off their water. Drained meat grinder to grind

Cut in small pieces in equal parts fat and lean pork. Fry to redness in its own fat. Add salt to taste and harvested in containers. Pour a layer of lard 4-5 cm thick.

The meat is boned and cut across the muscle fibers of small steaks with 2 cm thick. Salted with 20 g of salt per 1 kg of meat and placed in a slightly inclined tray to stand for 6-8 hours in order to

Bhutanese correct cut long pieces with a thickness of 3 cm. Cleared of skin and fat. Mix salt, saltpeter and sugar. The meat is rubbed with this mixture and close ranks in a wooden container, sprinkle

The meat is cut into pieces at 100-150 g, which add salt and leave in a cool room for 24 hours to be salted and then placed on an inclined surface to drain off their water. Drained meat grinder to

The meat is minced meat with a chopper into pieces of 3-4 mm and salo - 5-6 mm, which add salt and leave in a cool room for 24 hours to be salted and then placed on an inclined surface to drain