Preparation

Raw pork is salted well and left to cool for a few days. Then it is smoked together with the sausages and ribs for a few days. To obtain the lard, fry pieces of chopped bacon. Stir constantly until the bacon melts. The halves obtained are removed with a spatula and set aside. The pieces of meat, sausages and ribs are also fried in hot lard. After the meat has cooled, place alternately smoked meat and smoked sausages in tin buckets with lids or most often in tin boilers (those in the shape of a cone trunk). It is not crowded, so as not to break and so that it can be easily removed, whole pieces, for consumption. Lard is important to cover the contents as well as possible, so that no air enters. When they wanted to remove the meat, they put the lard on the surface, then put it back in place with the spoon, as tight as possible. It is a traditional method of preserving pork. Pork thus preserved is ideal to be used as such with dishes based on potatoes, cabbage or beans, or can be used in cooking other recipes. Meat and sausages in lard are consumed as such or used for other dishes. Lard can be used for cooking.