In a larger bowl put baking paper. The bottom is covered with 2 cm of salt Put a layer of fresh bacon (we took the freshest fat because the parents keep pigs.). Sprinkle salt, etc., depending on the number of layers of fat. The final layer of fat must be closed with salt at least 2 cm Withstand it within two weeks. 2 weeks get fat and add the aromatic garnish. On top of a piece of bacon put allspice. (To taste). Sprinkle ground pepper. (To taste) Add Bay leaf and garlic, grated (amount to your discretion, about 3 garlic cloves). Optionally, the fat can be lard with garlic. Remove fat in a 3 pack and put on a night in the freezer. A day get the fat out of the freezer, defrosts. Fat ready. Bon appetit, my friends.

Variant stuffed with garlic bacon.