French Bacon for Larding

Ingredients

• 14 lbs. pork (bacon)
• 14 oz. salt

Instructions

1. Cut the bacon from the pig with as little lean to it as possible.
2. Rub it well in every part with salt that has been dried, reduced to powder, and sifted.
3. Put the layers of bacon close against and upon each other in a shallow wooden trough.
4. Set the trough in a cool, but not a damp cellar.
5. Add more salt all round the bacon and lay a board with a very heavy weight upon it.
6. Let it remain for six weeks.
7. Hang it up in a dry and airy place.