2.- how its made

Cut bacon into manageable pieces, then prepares a nitrifying mixed with salt and 2 kg. Coarse salt.
With this mixture are rubbing the pieces and are placed in a suitable container (plastic or stainless steel) fat covering them well with salt as needed.
Should be kept to a maximum temperature of 8 ° C and protected from light and air.
You can keep in the same salt or you can remove the bacon pieces and package vacuum, after a minimum period of 10 days. If it is convenient vacuum packed in a bag that do not let light to prevent rancidity bacon.