Place the pieces of meat in a strainer, thoroughly covering them with coarse salt. 

Put the meat in the fridge and let it cure in the salt for 48 hours. Do not cover it.

When the 48 hours pass, shake off the salt and cut the meat in pieces as large as a medium orange. 

Fill one large pot with water and boil the meat, taking care not to overboil it so that it falls apart.

Take the meat out of the pot, let it drain well in a strainer and leave the water of the pot to cool so that the fat floats to the surface. 

Remove the fat with a sifter ladle and put it in a deep pot. 

Cut the lard in pieces as large as a matchbox and place it in the pot with the rest of the fat. 

Let it over medium heat so that the fat melts, until the pieces of lard brown enough and dry up.

Remove and discard them. 

Always over medium heat, add the pieces of meat in the pot as well as the spices and fry until golden brown. 

Let the meat and fat cool enough and store in sterilized jars covering the meat with its fat. 

Every time you want a taste, take out some meat from the jars with as little fat as you possibly can and warm it in a frying pan cutting it into small pieces.