The squared lard is placed in marble tubs (“conche”) in layers, alternated with natural sea salt and a mixture of herbs and spices, which necessarily have to include coarsely crushed garlic cloves, fresh rosemary and ground black pepper, until the tubs are full.

The natural conditions, characterized by the cool temperatures and high humidity of the local establishments for the maturation, allow the spontaneous formation of brine, essential for the good maturation of the lard that has to last at least six months.

The manual processing only takes place from September to May and fresh lard is used, processed within 72 hours after it has been slaughtered. Therefore, the use of deepfrozen or frozen raw material, additives, starters and aromas is excluded.