Ingredients:
- 11 pounds (5 k) lean mountain goat or sheep, or beef, cut into 2 1/4-pound pieces.
- 3 large cloves garlic, minced
- A bunch of parsley, minced
- The leaves from a sprig of rosemary
- A few bay leaves
- 1/2 pound (200 g) coarse sea salt (Kosher will work well here)
- A sprig of thyme, a few juniper berries, and some pepper corns, crushed
Preparation:
Combine the herbs, garlic and salt in a bowl. Take a large terracotta or wooden vessel and line the bottom with a little of the salt mixture, then arrange the meat on it in layers, salting between the layers. Cover it all with a wooden board and put a weight on it that's sufficient to keep the meat well pressed down. Leave the meat in a cool place 8-10 days, draining off the liquid that the meat gives off.Once the meat is salted, hang it up to dry in a cool, dark, well ventilated place. It will be ready in about a month, but will keep well for a or more. The traditional way to serve it is thinly sliced, like Bresaola, and served as is, with no dressings. Just boiled potatoes or buttered bread, either of which will nicely complement the flavor of the meat.
