Pork carbonate (in this photo 400 grams) RUB well with salt, pepper, spices for meat (pork, any of your favorite). Day pickling in the cold and then bake in foil, wrapped in several layers, not opening to the end, on the middle bars 30 min. at 220*C. allow to cool before opening, and then place in the fridge for an hour 2-3.

We abandoned the store and market of sausages and smoked 4 years ago, so you have to do to replace them in the home.

We use the meat on sandwiches with cheese, in the form of slicing, in salads, pizza, etc.