"modom (palindrome guy)" ha scritto nel messaggio,
> I packed the piece that looked most ham like in salt and weighted it> with
> a plate and a 20-pound barbell. I kept it in the refrigerator for> one day
> for each pound of weight. After that, I rinsed it (wearing> latex gloves),
> dried it and rubbed a generous layer of lard onto any> part that wasn't
> already covered with fat. Next I wrapped it in> several layers of cheese
> cloth and hung it in a wine storage unit --
> one of those thermo electric cabinets that keep wines at about 50 F.
>
> modom

Here the final rub is mostly crushed black peppercorns, modom. They sell
huge bags of them in the supermarket at the correct time of year. I've
never asked what else there is, but this I can see.