The secret to the deliciously rich and creamy flavor is in not rushing. We use the eye of the shoulder from slow-growing rare breed pigs and we spend time preparing the cure so that we can release the oils and flavours from tellicherry pepper and the juniper. We cure the meat in its own juices for as long as it needs before hanging it in a humidity-controlled environment until we have reached the desired moisture loss. Nothing happens quickly in this process but the reward is in the result.