Ingredients and proportions:
- 1 kg of 500 pork loin
- 300 g bacon
- 300 g of lard
- 3 cloves
- 3 cloves of garlic
- 1 carrot
Difficulty: medium preparation: 30 minutes – Cooking time: 1 hour
Place coarse salt and a few peppercorns in a mortar; fold together and then use this mixture to flavor the piece of loin, letting it soak in well.
Then place the roast in an earthenware container and let it rest covered for 3 days. At this time prepare a minced bacon and heat it in a casserole with lard; add the meat and brown it evenly, then add cloves, garlic and a minced carrot, then continue cooking until the meat is tender. Then dry it for 12 hours by hanging it in a dark and dry place, then put it in an earthen container, cover it with hot melted fat, close it carefully with oiled paper and with a lid, then store it in a cool and dark place.
Carotene is a yellow substance contained in certain plants, especially carrots, from which it takes its name, and palm oil. The autumn colors that the leaves take and which vary from yellow to red are due precisely to the formation of this substance; the pigment of tomatoes and citrus fruits contains traces of this hydrocarbon which has moreover a remarkable dietary influence, because once absorbed by the body it is transformed into vitamin A.