Ham for cured pork

How to make it

1. 1

   Ham for cured pork is rubbed with saltpetre, lies for 4 to 6–8 weeks in the brine, is hung up to dry for about 8 days, and smoked with cold smoke for 8–14 days; it is hung in an airy, not damp place, preferably a storehouse loft, to cure.

2. 2

   It is ready from the autumn until you hear the cuckoo call in the spring.

3. 3

   Do not make a hole in the ham for hanging it up, but tie a rope with a loop at the bottom around the ham.

4. 4

   Store the ham in a linen bag, tied tightly shut.