Salting & Curing

• Roll the meat in coarse salt and place it on a perforated tray.

• Put a weight on top and refrigerate for 10 days (4 days per kg of meat).

• After 2 days, top up the salt on all sides.

• On day 4, drain the liquid from the tray.
  

Desalting & Drying

• After 10 days, rinse the meat well under running water.

• Submerge it in a large bowl of water for 24 hours.

• Dry it very well and wrap it in cotton cloth.

• Hang it outside for 15-20 days, at temperatures 3-17°C.
  

Spicing & Final Curing

• Prepare the spice mix and apply a 3-4 mm thick layer of spice paste to the meat.

• Wrap it in cheesecloth and hang it outside again for 15-20 days, at 3-17°C.
  

Serving

• Slice it thinly and enjoy!