The hearts are cut in half and washed with running water. Drain and sprinkle with salt - about 1/5 cup (70 grams) per 2.2 lb (1 kg) of meat.
Leave cold in the fridge for one week. Make a strong brine + 6 1/5 cups (1.5 l) water per 2/5 cup (100 g) salt, in which we leave the hearts for another 7 days.
Drain from the solution and strain under tap water. Roll in spices and hang in a well ventilated place for 7 days.