To Prepare Larding Pork

Lift the bands of pork leaving as little meat on as possible, from the first rib to the end of the loin; lay them in brine for three months, then drain off, and put them on a table to rub one by one and cover with salt. Set them one on top of the other in a cool, dry place and range a board over with a weight on top; turn them over, and throw on some salt, and at the end of a month change those from the bottom to the top, and three months after, fasten a strong twine to each piece, and hang them up separately in a cold, dark room to dry.

Another Way.—The piece of pork taken from the back is the only one to use for larding purposes, as it is firm and not liable to crack. Remove all the meat from it, and cut it into an oblong piece, this being called a band; salt it dry with fine salt for three or four weeks, and if it be necessary to use it shortly after its salting, then rub it with very fine salt, and hang it up in a dry and cool place. This pork must be salted toward the end of the winter; fat pork never receives more salt than it needs, whichever way it may be employed, or however long the operation may last.