The professionally boned and sliced bacon is massaged with a mix of rough sea salt and fine salt, and is then left to dry for 8 days. The salt is then rinsed away and the bellies are hung up again to dry. This approach allows them to create solid pieces of bacon consisting on 60% white fat and 40% dark red meat. This bacon used to be a staple diet in Flanders in years gone by, but things have now changed. However, its nostalgic taste earns it a place in the region's pure cuisine.