Roast spices, pound in a mortar, add cayenne to taste (about half a teaspoon). Peel and grate the ginger. Cut ham into cubes and cook with a quarter of a liter of water and spices for 30 minutes closed, then 20 minutes open. Cool, shred, press into containers, drizzle cooking liquid over. Cut bacon into cubes and render. Seal vessels with the fat.
Our tip: Use bacon with a fine, smoky note!
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