Salo cut into pieces. Soak overnight in water. In the morning drained and salted. Ranks in large pot - row salt salo order, etc. Behaves in the cold for 24 hours. Boil the brine is from 1 l of water

The bottom of a suitable container (tin pot or tub) is covered with a layer of sea salt. Top put a layer of chopped leeks. Insert row salo. Cover with sea salt and leeks etc. Top is packed with salt

Fish is cleaned and cut into slices with a thickness of 1.5 cm. The salt was stirred with sugar. The pieces are placed on it and covered well everywhere. Leave to stand for 10-12 hours. Salted fish

Good cleaning meat is cut into pieces and sprinkle with salt, sugar and saltpeter. Place two days in a tilted glass-lined tank to drain. And then ground and mixed with caraway, pepper and allspice

The meat is ground two times, salo and cut into cubes. Kneading very well with rum, wine and salt. The mixture was allowed 24 hours then placed all spices. The mixture was kneaded again. Filled into

The salt is dissolved in 1/2 cup water. The meat is ground two times and spread, izmesva with water soluble salt. Spread again. One half is sprinkled with spices and crushed with a little salt, garlic

The meat is well cleaned of fat and membranes. Ranks among the ice cubes to drain the blood for 24 hours in a refrigerator, then the water is discharged and the meat is rubbed well with sea salt

Choose Lean and lean pork and beef meat. Milled minced meat or chopped with a cleaver. Kneaded with spices and salt. Minced meat is pripleskva and allowed to stand in the cold overnight. Intestines

To the meat, cut into thin slices, add thinly sliced ​​salo, salt and in large pieces ground pepper and cumin. The mixture is stirred well, then it is filled tightly cleaned tripe. Fill tripe is

Insides boil in salted water and chop finely. Salo is cut without boil. Chop the onion finely and fry. Add the cleaned and washed rice and also fry. Pour a little broth from cooked giblets and once

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

Trimmings, lungs and onions are chopped into small, salted and seasoned with cumin, black pepper and allspice. Added blood from slaughtered pig, pre-salted and stirred. With this mixture fill gutted

Once washed very well, intestines, lungs, hearts and meat are boiled together for about 30 minutes. Separately boil tripe. All products are cut into pieces and add to the melted lard with chopped

Salo cut into slices 1 cm thick. Each slice is dipped in vinegar and add some spices. Slices are pressed to each other with plastic wrap and stored in a freezer.

The liver is poured. The liver, salo and ham ground into a machine to grind the meat twice. Mixed with other products. The pate was filled into jars, which are boiled hour and a half.