The "Brusadule", the Friulian name for the chop , is a fine cured meat that comes from the loin ( loin ) with the addition of lard from the backs of heavier pigs. This artisanal process , carried out strictly by hand, allows for longer maturing, enriching the product with a sweet and delicate, but at the same time strong flavour . The lard guarantees an incredibly tender consistency despite the long maturation.

The meat is seasoned with a special mix of salt, pepper, herbs and other spices. In Friulian, this mixture is known as "mindricule", a term so essential to the success of this cured meat that it is often used to refer to the cured meat itself, calling it "mindricule" instead of brusadule.