Pork and sausages in lard

Ingredients:

boneless pork, pork, lard

Preparation:

Cut meat and sausage and heat the lard;
Place the fried in lard over low heat and stir continuously until crisp;
Remove meat and sausages and place in a pot glazed layers, then pour over them fat;
They also put the pot on the fire and still leave another 10 minutes over low heat;
Binds mouth thoroughly and store the pot in a cool place after 4-6 weeks longer heat the pot again to prevent rancidity.