- Pork: 1 back, de-boned, or for more tender chops or leg
- Coarse salt
- Allspice grain
- Peel of 2 oranges
- Olive oil
- 1 liter of white wine or rosé wine
Cut the meat into large pieces, cover with coarse salt and leave for 2 days (more days makes it saltier).
Rinse, and place the meat in a pot with water, 1 liter wine white or rosé, the peel of 2 oranges and allspice and leave to cook.
Once cooked remove the meat and cut into portions.
Let it cool and when it is cold put oil in a skillet or saucepan and fry until golden brown.
When cold it can be kept for a few days in the refrigerator (e.g. 10 days).
If you want to keep for a long time, put the pieces in a container and use the oil from the frying to cover all the pieces.