How to make
Leave the meat to drain from the water. Cut it into pieces along with its fat. Sprinkle with the spices, and leave the resulting mixture to sit as is for 8 hours.
Then stuff it into the stomach of a pig, which has been cleaned and drained ahead of time. Once full, tie it with cord. Put it in a wooden keg and sprinkle it with salt.
Place a clean stone on top to keep it down. Leave in a cool place to dry for the winter. When spring comes, put it amidst wood ashes. It can sit that way until fall.
The finished product is cut and served as an appetizer to red wine.
