Salo cut into rectangular pieces and ranks tightly in a suitable container (tub). The brine is prepared from other products and boil a few minutes. After cooling it is poured salo, which is pressed from above, so as to remain covered by the brine. Allow to stand for two weeks, during which time turns to take the salt evenly. Then rinse with cold water, tied to a string and hung for two days in a well ventilated place to drain. Thus prepared smoked salo fire until he gets deep gold color, rubbed with garlic and crushed red pepper. Stored in cold rooms.