After the incision in different points, the fresh udders are hung in order to drain out the possible remaining milk. Layers of "Teteun" are put together with leafs of sage, bay, rosemary, berries of juniper, spices and salt. Fifteen days later it is cooked, using different moulds a bain-marie. At the end of cooking, the product remains integral for more than one year, despite the absence of preservatives.