1 kg of Pork Fatback
3 Garlic Cloves
2 Glass Jars
2 Bay Leaves
1 Teaspoon of Dried Basil
½ Teaspoon of Black Pepper
½ Teaspoon of Salt
Start by cutting the pork fatback into strips and remove all the skin.
Cut the leftover fat into small cubes and set aside.
Cut the garlic cloves into round slices.
Get the glass jars and in each jar, add half of the garlic slices.
Put 3 peppercorns in each jar.
Put 1 bay leaf in each jar and split the pork fat into the jars.
Season both jars with the basil, the black pepper and the salt, cover the jars with aluminum foil, transfer them to a baking tray, take to a preheated oven at 180°C (356°F) and bake for 2 hours.
After this indicated time, remove the foil, shake them thoroughly to evenly spread the spices.
Set aside and let it cool.