Boil the water with the salt and leave to cool. Cut the lard into cubes. Chop the leeks finely.
Sprinkle the leeks and black pepper over the lard.
Pack the lard tightly in a suitable container and pour the cooled brine over it. Leave as is in a dark and cool area for 7 days.
On the 7th day, change the brine with new brine. On the 14th day, take the lard out and leave to drain.
Sprinkle savory, paprika and a little black pepper over it. Put in bags and place in the freezer to harden overnight.