1. Cut the pork neck into 5-6 cm cubes, rub them with the salt, crushed garlic and pepper, put them in a dish with the bay leaves, cover and cure in the fridge for 2-3 days, turning daily.
2. Pat the cured meat dry with kitchen paper.
3. Melt the lard in a heavy-based pot, add the meat and cook it very gently, uncovered, for 1½-2 hours until completely tender and pale golden outside.
4. Pack the hot pieces tightly into a sterilised jar or earthenware pot and pour over the strained hot lard so they are completely covered.
5. Cool rapidly in small portions, put in the fridge within two hours and eat within two days or freeze. The layer of fat does not make it suitable for storage at room temperature.
6. To serve, lift the meat out of the lard, slice it thinly and serve with rye bread and freshly grated horseradish.
Tip: This is a freshly prepared version that can be refrigerated for a short time, not a traditional preserving method. The layer of fat does not replace refrigeration.
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