Write SE if the finishing activity is done for salted egg; SD for salted dried fish; SK for smoked fish and CM for cured meat.
1. natural drying for 2 to 3 days
2. Boiling for 15 to 20 minutes until hard cooked with grano
3. Packing in plastic usually in 1 kg pock
4. Cleansing after removing from the brine.
5. Packing in newspaper or plastic or wooden boxes. method how​