How to cook
It's important to separate the lard from the fat. After cutting them off the pig, they're 1 whole, but the lard itself is near the skin, with 1 thin strip separating it from the fat.
Cut the lard into strips about 6″ (15 cm) long and no longer than 1″ (2.5 cm) wide.
Put the cut lard in the boiling liquid for about 2 min. (once it comes to a boil again), take it out and leave to cool.
Prepare a mixture from the spices - it needs to be homogeneous.
Roll each piece of lard well in the mixture, then arrange in a suitable container. Fill any open spaces with the mixture.
Keep it in the freezer, it's not going to freeze like other meat. Take it out 10-15 min. prior to cutting.