A long time ago for this ancient food they used the leg of wild goat. Today this animal is protected, for using the pulp of suede or goat.
The meat is seasoned for a couple of months in the dark “goeglie”, special wooden containers, or containers of clay in weight of several pounds and handfuls of salt, garlic, sage and rosemary. Is then hung to dry in a dry and ventilated for several days.
It is served thinly sliced as an appetizer, often accompanied by slices of bread toasted and buttered.