The preparation involves salt-curing a specific type of meat, derived from mature sheep. The process typically employs a brine solution, which includes sodium chloride, often combined with other ingredients such as sugar, spices, and sodium nitrite or nitrate. These additives contribute to preservation, flavor enhancement, and the characteristic pink hue associated with the finished product.
This method of preservation extends the shelf life of the meat, making it a valuable food source, historically particularly crucial before widespread refrigeration. The resulting product offers a distinct flavor profile and texture, providing a protein-rich food source enjoyed in various culinary applications. Different regional variations exist, each utilizing unique spice blends and curing techniques, contributing to diverse flavor nuances.
