The octopuses caught in the Mediterranean Sea are hung on clothes hangers. Before this they are frozen to kill the nerve and salted. Hours after the wind slowly dries them, the product is ready to eat. The secret is the exact time that the octopus must be hung on clothes hangers, the quality of the octopus and the care with which the octopus is treated before hanging it to dry. The only thing left to do is heat it for a few minutes on the grill to give it the final touch. Homemade and with it a unique, salty flavour, which invites you to chew the octopus and slowly savour it with each bite.  It is usually served drizzled with olive oil, crushed garlic and on a bed of raw cabbage.