Istrian ombolo, or žlomprt, as we also call it, is a dried part of the pork loin. It is salted with sea salt with the addition of pepper and other spices, and after the salting and aging phase, it is left to dry for about three weeks if we want to serve it fried, or 90 days when it is cut dry into thin slices, which is the ultimate gastronomic delicacy.