To Cure Pork

Ingredients

• pork, cut into pieces suitable for cooking
• coarse sea salt

Directions

1. Once the pork is cool, cut and sort it.

2. Reserve the hams, shoulders, and spare ribs; set aside fragments for sausages.

3. Place the pork pieces in a clean barrel, layering with coarse sea salt.

4. Cover the bottom of the barrel with salt, then add a layer of pork, rubbing each piece with salt.

5. Continue layering pork and salt until the barrel is full, using plenty of salt.

6. After 6 to 8 days, prepare a pickle with salt and cold water, as strong as possible.

7. Pour the pickle over the salted meat to completely cover it.