Salt and pepper are rubbed into the entire pork loin. It is smoked in a smoke house or a modern smoker. Ombolo can also be smoked in an improvised in-house variation. Dry rosemary branches (with the leaves), for example, are placed on the bottom of a large pot. The salted and peppered meat is placed over it, the pot covered with a lid and placed briefly on a piping hot hob, a gas hob preferably. Smoke develops under the lid in a few minutes and the pot is removed from the hob. The lid is left on for a few hours at least. The meat is then sliced into one centimetre thick chops and quickly fried – originally on a grill over the hearth in an Istrian oštarija, or, alternatively, in a pan over a hob. Served with a dash of olive oil and with sautéed sauerkraut.
Where the continent meets the Mediterranean's northernmost point, a convergence that delighted even the most fastidious: the Roman emperors