Everyone needs to try this at least once in their life.
1 pork leg tunnel boned
20 k cooking salt
Make sure ever inch of the leg is covered with salt, both inside and out.
Place in plastic container with 5 cm of salt underneath and over the top. Leave for 1 week per kilo of pork in a cool place such as a fridge. Remove pork and wash salt off and hang for 6 months in a cool place such as a fridge.
My plastic container. Don't use the lid as the gases need to escape.
Tucked away!
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