How to cook
Cut the fresh bacon into square pieces and place it in a large pot, by pouring plenty of coarse salt on the bottom.
Cover one row with salt and arrange the second, fill the edges with salt and spread it out well on top, so that the bacon is not visible. Cover it with a lid and leave it in a cool place for 3 days.
Once it has absorbed the salt, remove each piece and scrape off the salt. In a bowl, mix spices according to your taste, but be sure to use a lot of paprika (paprika roasts and tightens it well), black pepper, savory herb and salt.
Dip each piece and press it down well to make the spices stick, make a hole and pass a thread through it.
Hang the bacon to dry in a cool and ventilated place.
Dried bacon is a wonderful appetizer for wine in winter.