Preheat the oven to its lowest setting.

Use a very sharp knife to remove as much fat as possible from the skin. Use gloves for a better grip and always slice away from you. (You can leave a small layer of fat, but I prefer it with little or no fat at all and when I was done, I was left with a very thin layer of skin which was practically transparent). I also hope you are using a raw meat preparation board which is good kitchen practice.

Pat dry with kitchen paper and slice into pieces approx. 1 x 5cm in size. Scatter salt evenly over the pieces and place on a grill or cooling rack set over a tray. Place in the oven for 2 hours.

Remove the tray from the oven and transfer the pieces onto a clean tray. Crank up the oven to MAX. Once at temperature, place the tray into the oven and cook for 5-10 minutes – you will see them swell and pop.

Remove the tray from the oven and allow to cool completely before storing in a sealed container.