The meat is boned and cut across the muscle fibers of small steaks with 2 cm thick. Salted with 20 g of salt per 1 kg of meat and placed in a slightly inclined tray to stand for 6-8 hours in order to be salted and some of the water thereof. Then chops fried in boiling lard until browned on both sides and are arranged in jars, among them put black pepper and pour with fat, which are fried. It must be thoroughly covered. On cold fat clings circle cellophane, cut exactly to the walls to insulate better than air. The jars are closed and wrapped in paper to not penetrate into them light, and stored in a dry and cold place.