For 12 people
Rub the beef room with the pepper and the Provence herbs.
Put the beef piece in a container with the coarse salt. Cover and leave for about 5 days in the refrigerator.
Then take the meat out of the salt and put it in clear water for 24 hours. Change the water once.
Dry the beef piece, then wrap in a clean cloth. Place on a grid or a hollow plate. Leave to dry in a cool place for 1 month. Press on top of time to distribute the humidity.
After 1 month, take the beef out of the cloth and cut it into thin slices. Enjoy.
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