Parry the loin cleanly and salt it dry. Store in a suitable container in the refrigerator overnight, turning once. The next day wash the loin and soak for about 2 hours. Then dry it off and attach a string to hang it up. Hang up and dry off, preferably again for 1 day.
Soak the gelatine, then melt it and brush the loin with it. This serves for better adhesion of the spices that can now be applied. It could be: coarse black pepper, Provence herbs, chilli and fennel, rosemary needles and lemon zest, thyme or other herbs to taste.
Then the loin is hung up to dry. The loin is ready after 5 - 6 days, and a pressure test can often be made in between. If you have the opportunity, you can still smoke the loin.
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