Something for connoisseurs - rarely made today type of a cold cut. In the past, mainly due to the lack of a better meat and beacuse of a need to use what is available. Today it is appreciated by connoisseurs as a bit of change from traditional cold cuts. Delicious - try it yourself. Ingredients: Coarse lard - 2.5 kg, non-iodized rock salt 80g per each kilogram. Preparation: Roast the salt before use. Cut the fat into strips 3 - 4 fingers thick. Rub well with salt. Put a layer of salt on the bottom of an earlier prepared dish, for example stoneware, and pack the fat strips tightly. Sprinkle the rest of the salt on top. Then, place it in a cool place. Every few days, look into the container and shake it to move the loose salt around. The first taste test can be made after a month. It's a really lasting product.
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