How to make
Clean the pork shoulder of its skin and fat and cut it into thin uniform slices about 0.8″ (2 cm) thick, arrange them in wooden or plastic trays - sprinkle each row of meat with plenty of salt, and finish off with a thick layer of salt.
Allow to sit for 10-12 days, after which remove the salt, and rinse the meat with cold water. Thread and hang it in a shady, well-ventilated place. When it dries, compress it for 24 hours under a plank with a weight on top.
Then, dry it for about 1 month. After drying, coat it with a thick mixture made from equal amounts of paprika and black pepper, diluted with 1-2 teaspoons of cold water.
