Raw ham is salted and seasoned with garlic, coriander, pepper, juniper berries and other spices. After curing for two to three weeks, the salt is removed and the ham aged an additional two weeks. It is then cold-smoked using "local conifers and sawdust" at around for several days. It ripens in an air-conditioned room for several weeks, becoming almost black on the outside and acquiring much of its distinctive flavor. As a result it usually tastes very salty.