The filet is the leanest and most delicate piece of pork. It has a thin and elongated form and is located next to the pork loin. The consistency is tender and the flavour unique and is more delicate than any of the other pork cut. First of all, the filet is trimmed and cleaned after which it is massaged with salt, pepper and aromatic herbs. This is a delicate stage in the preparation process as the meat has to absorb all the flavours and aromas which will permeate through the final flavour of the product at the end of the dry curing process. The filet is wrapped in straw paper and left to dry cure in a cool environment for just over a month.