How to cook
Cut the lard into coarse pieces about 8″ (20 cm) long. Pour 1/2 the sea salt in a suitable deep container, even it out well.
Arrange the lard pieces on top, press well and cover with the remaining salt.
Keep them in the sea salt about 1 week, then wash and roll them in the mixed together spices and coffee.
Once the week has elapsed, put the lard pieces in bags in the freezer to harden.
You can take them out any time and cut them up for consumption.