How to make
If necessary, cut the bacon into pieces. Arrange them in a tub
To pickle, add in 1.3 gal (5 liters) of boiling water, salt, pepper, bay leaf, cloves and garlic. Once the brine is cool, pour the bacon in. Leave it to rest for 15-18 days.
During this time, turn it every day. At the end, rinse the fat off with cold water. On each piece, thread a string at one end and leave to fry in a cool, airy place for 2 days.
Smoke the bacon until it gains a deep golden color. While still warm, rub paprika.
Store the meat in a well ventilated place.
