The secrets continue with the microclimate of the AREA, ideal for the long maturation AT natural temperature of the lard, that can go from a minimum of six months to two years and more; all in the characteristic marble basins (conche) extracted in the area of the massive called dei “Canaloni”, because also the quality of the marble has its importance.

The walls of the conca come washed, scoured with garlic segments and a first layer of "mixture" is placed on the bottom constituted from only salt, aromatic grass and spezie, because Disciplining that regulate the production it excludes any type of conserving or armotatizzante of synthesis.

The extraordinary variety of aromatic grasses, that grows spontaneous in the valley, it makes yes that every producer has his own recipe, that previews the adding one of several ingredients beyond to the three of base: black pepper, rosemary and fresh garlic.