Pork neck, put in a long flat-based cookware on the size of the piece. Generously sprinkle salt to the whole piece of meat was well coated with it. Put in the fridge for three days. After three days the meat should be rinsed off the salt under running water. To prepare the brine (Aletta). I was left with a cheap red wine vinegar that I mixed with Apple. You can just use Apple. Added a tablespoon of salt, a little black pepper, crushed garlic, rosemary. You need to put the meat in the brine in which you "buy" it.

To prepare the powder. Coriander, a mixture of peppers and star anise grind in a mortar. Mix all spices, add a handful of salt and rosemary. To get the meat from the brine, place onto a parchment sheet and do a good job with the powder. Wrap in the parchment, give proper round shape.

I was on a very flat piece of pork neck so tight I had to wrap a thick thread to give a round shape. During drainage, the parchment must be replaced.

Put the meat in the refrigerator on the top shelf of the door and leave to valitsa 30 days.

A month slice with a sharp knife into thin slices of delicious meat and don't forget to pour a glass of dry red ;)