Heart cut lengthwise, remove the protruding blood vessels and membranes and rinse well. RUB some salt (better - brine mixture), put in a plastic bag (preferably in a couple of bags), tie and put on the bottom shelf of the refrigerator (temperature should be not more than 6 deg. C). To withstand 10 days, turning the package once or twice a day.

Remove the heart from the package, rinse well, cover with cold water and soak 4-6 hours, changing the water. Heart put in pan, pour boiling water, put the spices and cook in two waters for about an hour. Remove the pan from the heat. Allow to cool the product in water.

Removing the heart to dry out and then use in salads and sliced. Stored - like a ham. But I won't lie, it was too delicious.