1 . Stage
All spices that are whole must be ground in a mortar and mixed with the rest of the spices, as well as add salt and sugar.
2 . Stage
Take the fillet with the skin, rinse it well and dry it. Do not make deep diamond-shaped incisions on the skin. Add cognac to the spices and grate the meat on all sides with spices. Place the meat in a container with a lid and refrigerate for 8 hours.
3 . Stage
Remove the meat from the container and pat it with a paper towel to remove all moisture. Wrap in gauze in several layers and let it hang in the refrigerator by hanging it on the door or in a well-ventilated room for at least 10 days, then see according to your preference.
4 . Stage