Pork tenderloin pastirma

Ingredients

1.5 kg pork /tenderloin/

Salt - to cover the entire meat

Savory

Caraway

Black pepper

Red pepper

Summer savory

String and wood for hanging

Trim the meat of any skin and fat.
Slice the meat horizontally if you want it to dry faster; otherwise, leave it thick.
Layer salt, meat, and salt until all the meat is used, and top with more salt.
Leave it like that for 2 days to allow the meat to firm up, as the salt draws out the water.
Then place the meat in water for 12 hours, changing the water twice.
Press the meat with two boards and a weight for 1 night.
Prepare the spices, dip the meat in white wine or water to help the spices stick. I made half of it with savory alone.
Hang it somewhere and wait until it dries for 5-6 days. That's it!