Treated like ham, ie three to seven days lies in pure sea salt, put in cooked red wine and the meat is then coated with several kinds of spices: pepper, clove, nutmeg and then "špikuje" with them. The meat is then placed in a specially prepared envelope and is connected in a special way with a rope. Then he puts šokol few days of smoke, and then the wind - storm. Apparently, according to Nin region residents, just contribut factor, the phenomenon of wind, which in the winter months in the Nin region has an abundance, the most crucial for drying falcon. The unique microclimate, which unites the gale passed enhanced by mountain air smells of herbs and ingredients Velebit mountain and sea air, the drying process affects the quality of the Nin falcon.