Pork neck: 1kg Salt: 3% (30g) Curing Salt No. 2: 0.3% (3g) White pepper (ground): 10g Juniper berries (crushed): 2g Black pepper (cracked): 1 tbsp

1. Cure

Place the pork neck and all dry ingredients into a resealable plastic bag or non-reactive container.

Refrigerate for 1 day per kilogram, turning and massaging ("overhauling") the meat daily to evenly distribute the cure.

2. Rinse & Weigh

After curing, lightly rinse the meat with water or red wine.

Pat dry and record the weight. This will be your starting weight for monitoring moisture loss.

3. Optional Seasoning

Lightly coat the outside of the meat with finely ground herbs or spices if desired.

Popular options include:

• Ground fennel
• Ground thyme
• Black pepper
• Paprika

This coating helps the drying process and adds extra flavour.

4. Tie & Dry

Tie the meat like a roast to help it maintain its shape.

Hang for 4–6 weeks at 12–15°C with 75–80% relative humidity, or until it has lost 30% of its original weight.

Wipe away any unwanted mould.