Pork Ham

Preparation:

Preparation: Take a freshly butchered leg, press it to let all the blood out and rub it with coarse salt and pepper. Place it on a wooden table sprinkled with salt and pour more salt over the meat. Repeat this rubbing operation every 2-3 days for about a month. After this time, dry the ham with a clean towel, rub it this time with pepper and ground bay leaves and put it back on the wooden surface, press it with another wooden surface with some weights on it. Leave it like this for another week, then remove it, fill any cracks with lard and pepper and hang it in a cool, well-ventilated place. You have to wait a few months before enjoying it.