Salt-cured meat add bold smoky flavors to soups and stews. They don't require a lot of seasoning to enhance dishes. You should definitely give them a try.
Cover it generously with coarse salt. Add some thyme for extra flavor
Cover and let macerate for about two weeks
Use the salt-cured meat to enhance your food preparations.
Notes
The longer the meat macerates in the salt, the bolder the flavors will be. When cooking, simply season it with some sour orange juice, piment bouc, black pepper and garlic, and you'll be on your way to a delightful meal. If you're watching your sodium intake, make sure to soak the salt-cured meat in water before cooking so as to drain the excess salt.