Ingredients

• 2 pork tenderloins
• 2 kg salt
• Spices

Directions

1. I had two pieces of pork tenderloin, about 1.1 kg in total, and gave them a wash. I then cleaned a few pieces with a knife, and I dried them a bit with some paper towels before burying them in almost 2 kg of salt. Don’t let any part go without salt. Now you put them between 12 and 18 hours in the fridge, overnight, oraccording to your available time. If you like it a bit saltier, go towards 18 hours.
2. The next day, take the meat out of the salt, wash the extra salt off with cold water and dry it with paper towels. One of them I made with a generous quantity of sweet paprika, well “massaged”. The other one, with a mix of herbs and spices (herbes provençale, cumin, dried basil, freshly ground black pepper, some dried chilli, etc.) and some fresh rosemary. Use whatever you like.
3. Pack them in regular baking paper, leave them for 3 weeks in the fridge, and that’s it. Bon appétit!