You will need
    • For lard at home:
    • — 1 kg of pork fat with layers of meat;
    • — 1 liter of water;
    • — 3 cups salt;
    • — red bell pepper;
    • — spicy red pepper;
    • — black pepper.
    • For bacon for a couple:
    • — 300 — 500 g salted pork fat;
    • — 2 tsp ground black pepper;
    • — 3 cloves of garlic;
    • — 2 Bay leaves.
    • For the bacon salt:
    • — 1,5 kg of pork fat;
    • — 150 g of sugar;
    • — 250 g of salt;
    • — sweet red pepper
    • Basil to taste;
    • — 3 cloves of garlic;
    • — 2 sprigs of thyme;
    • — 40 g of black pepper;
    • — 6 Bay leaves.
Fat at home

Slice the bacon in small pieces and put in a saucepan. Prepare the brine. Dilute with cold boiled water, salt. Add red and black peppers. Put the mixture on the fire, bring to boil and boil for 8 — 10 minutes. Pour the fat brine.
Leave the bacon in brine for half a day (about 12 hours). Then carefully dry on a paper towel. Sprinkle the bacon with a mixture of peppers — red hot and sweet.
Fat couple

Take a narrow piece of salt fat. Carefully grate the fat ground black pepper. Garlic skip through chesnokodavilku. Wipe them with a piece.
Make a few slits in the fat. Paste the Bay leaves. Put the bacon into a bowl and leave on for 10 to 12 hours in the refrigerator. During this time, the fat is impregnated with the aromas of the spices.
Dip pickled pork fat in a colander and place in a pot of water. Put the dishes on the fire, bring water to a boil. Turn down fire and cook the bacon for a couple from half an hour to two hours depending on the quality of pork fat. Soft tender bacon you can cook for 40 minutes, the hard piece should be about a couple of hours.
Pierce the fat with a fork. Ready fat pierced very easily. The fat will cool and leave in fridge for a few hours. When the fat has hardened, cut it into thin slices.
Salt and fat

Slice the bacon pieces with a length of about 30 cm and a width of about 15 cm, Mix in a bowl salt, sugar, red pepper, Basil, pureed garlic through chesnokodavilku. Pour half of the mixture in non-oxidizing capacity, put the slices of bacon on top and pour second half of mixture. Lay the Bay leaves, thyme sprigs and pepper.
Cover the bowl with cling film and foil to protect from light penetration. Lay on top the weight of about 5 kg. Dishes with bacon place in a cold place for 10 to 14 days. Several times during this time, turn the bacon and mix spices. At the end of pickling, the piece will become dense.
Rinse the bacon under cool running water from the salt. Wrap in cheesecloth and dry. Make a well in one corner of the piece a small hole, thread the rope. Hang the bacon in a cool dark place at 20 to 25 days. It is desirable to maintain the room temperature around 15 ° C and humidity 60 — 70%.