How to make
Clean the meat for this dried pork neck and if you want, leave it whole or cut it into smaller pieces.
At the bottom of a dish, put a generous amount of sea salt, put the pork neck in it and again cover it generously with sea salt.
Leave it in a cool place for 24 hours. Then remove the salt and rinse it under running water. Soak it in water for a minimum of 5 hours.
Then dry it, make a hole and thread a strong thread through it.
Mix the spices and roll the meat well in them.
Press it with weight for about 15 hours, maybe more. Hang the pork neck in a dry and ventilated place.
Dry the appetizer for a minimum of 10-15 days.
It depends on the time and the thickness of the dried meat.
