French Bacon for Larding

6 weeks


  • Pork, 14 lbs.
  • salt, 14 oz.


Cut the bacon from the pig with as little lean to it as possible. Rub it well in every part with salt which has been dried, reduced to powder, and sifted; put the layers of bacon close against and upon each other, in a shallow wooden trough, and set in a cool, but not a damp cellar; add more salt all round the bacon, and lay a board, with a very heavy weight upon it. Let it remain for six weeks, then hang it up in a dry and airy place.