How to make
Arrange the cleaned, washed and dried fatback tightly in jars. Cut it into pieces of whatever size you like.
Make the marinade. Pour the water in a pot, add the salt, black pepper peppercorns, bay leaf, onions (not peeled but simply washed well and cut into crescents) and 3-4 garlic cloves.
Put the pot on the stove and stir. 1 min. after it reaches boiling point, pour the hot marinade into the jar. Make sure the jar isn't cold but slightly warmed because there's a danger of it cracking.
Cap the jar and put it in a warm place for 4-5 days (near a heater, radiator heater).
Then take the fatback out of the jar and string each piece onto a strong thread and tie it (like you would for drying sausages). Leave the fatback to dry in a dry and ventilated area, away from direct sunlight.
It's good to wrap each piece with gauze to prevent bugs from crawling on it. Dry the fatback as long as you'd like. Leave it for a few more days if you'd like it drier.
Generally it takes about 1 week before it's ready, depending on weather conditions.
Grate the rest of the garlic in a find grater. Put it in a bowl and add ground black pepper to taste.
Rub each salo piece in the mixture. After sitting for 30 min. out in the open, wrap each piece separately in foil and arrange in the freezer.
