Cured pork filet

Spices davide Carrachini uses: Strawberry seed, cumin, black pepper, carrot seed, lavender, dandelion seed, coriander, voatsiperifery, mustard seed.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil and cool

Step 2

Dip pork fillet (fat removed) in it for 24 hours in fridge.

Step 3

Then, add spices. Roll into filet.

Step 4

Cover with cheesecloth and leave at room temp for one week hung. Cellar temperature is best.

Step 5

Remove as much spices as you can on top before dipping. This helps the honey adhere.

Step 6

Brush with honey. Leave 1cm plain to hang it from the top.

Step 7

Dip multiple times (3-4) in beeswax.

Step 8

Then, when you’ve done that you can brush the plain part in honey and dip the other side. Let it rest for a few minutes and dip again. The beeswax has natural enzymes and acts as a natural predication agent and helps with softening.

Step 9

Hang with hook that was also dipped in beeswax OR lay on metal rack in well ventilated area. It will be done in 2-3 months.