How to make
With a sharp knife, make about ten cuts along the shank.
Place it in a not very wide container, sprinkle it with salt and add water to cover it. The shank is left like that for 24 hours.
Make a mixture of vegetable oil, paprika and cumin. Rub the meat well with it.
Then wrap it well in aluminum foil, place it in a suitable container with 1 cup of water, bay leaf and rosemary. It is placed into the oven for 2 hours at 300°F (150°C) with the lid on.
Hang the salted pork shank in a cool and airy place for 1 week.
Then store the appetizer in the fridge or in a cool place in a bag.
Don't underestimate this shank. It is really tasty with the skin.
