The meat was cubed, heavily salted, and cured for twelve hours, cooked slowly over low heat until very tender, then raked into small shreds and blended with the warm cooking fat to form a rustic paste.
The meat was cubed. The meat was heavily salted. The meat was cured for twelve hours. The meat was cooked slowly over low heat until very tender. The meat was then raked into small shreds. The meat was blended with the warm cooking fat. This was to form a rustic paste.