Take the pork fillet and salt it well. Place it in a container and let it stand for 24 hours in the cold.
Rinse the meat thoroughly and roll it in the mixture of the spices. Press well with fingers to stick nice. Put a piece of strong thread or string at one end of the tenderloin, tie it up and hang to dry in a well ventilated place.
It is best to cover it with a piece of torn paper until dry but do not tightly wrap the meat.
Dried loin should be ready in about 2 weeks, but this depends on the thickness of the tenderloin.