For 10 people
1 regular-shaped pork fillet
500 g of coarse Guérande salt
1 tablespoon of mixed ground black and Timut pepper
1/2 teaspoon of sugar
1/2 teaspoon of dried chili
Place half of the salt in an airtight container. Place the pork fillet on top of the salt bed. Cover with the remaining salt and close the box. Let it rest for 12 hours in the bottom of the refrigerator.
Remove the excess salt from the meat, by rinsing under a stream of water while rubbing, then carefully wipe with a cloth.
Coat the meat with the mixed pepper, chili, and sugar on all sides. Wrap in a clean kitchen cloth and place the meat in the bottom of the refrigerator for at least three weeks. Change the cloth during the drying process if it becomes damp.
Scrape off the excess spices, and enjoy the meat in thin slices.