It looks like a mush preserved in glass containers under a layer of salt, after the slices of lard have been spiced, smoked, seasoned for over two months and then ground. The Argjel, produced in the Canal del Ferro and in the Val Canale, and the Sassaka, also from the Val Canale, but available also in the neighboring regions of Carinthia and Slovenia, are to be consumed on bread, but the dough is placed in glass jars. covered with a layer of salt.
