For the manufacture of ham fit bold pork. First, the meat, pickle. To do this, cut the meat into chunks, sprinkle with salt and aged in the refrigerator for three days.

Skip the meat through a Mincer with a sausage lattice (very large holes). You can cut the meat with a knife into small cubes of size 1-2 cm. Add the spices and knead the dough until the formation of homogeneous-associated mass.

The mince is placed in a heat-resistant package (packages are good for baking). Slightly beats the package of meat on the table, eliminating voids. Put the package in vecinity, install the cover and tighten them with springs. Send vecinita in a large enough pot, fill the pot with cold water, slowly heat the water and later cook the ham at 80 ° C for about three hours.

The meat is cooled first in air, then in the fridge. When the meat is completely cooled, take out the package of ham out of vicinity.

Ham turns thick, well compacted and very "solid" in appearance.