Put the lard in a tray if it hasn't been salted, sprinkle with salt and leave for 48 hours as is.
Then rinse the lard and begin sprinkling spices all over it.
First add the paprika, rub it into the lard with your hand, to embed it.
Repeat this action for the black pepper and savory. The fenugreek is a personal choice, it's not mandatory.
Peel the garlic, mash it, smear the lard with it or put small pieces of it all over.
Roll the lard up into a tight roll, tie it with strong thread. Pour water in a pot, let it boil and dip the roll in it.
Boil about 5 min. and take it out. Drain it and store in a fridge of freezer, or consume right away.