The meat was then hung in the sun for a few days or so to dry, or cure. Before it was cooked, the meat was soaked in water for a few hours to soften it.
Lai gatavotu ēdienu no kaltētiem gliemežiem, tie papriekšu vairākas stundas jāmērcē ūdenī, lai gaļa atkal kļūtu mīksta.