Pork should be pickled while perfectly fresh: it is a very simple process, for it requires only to be rubbed every day with plenty of common salt, for four or five mornings; but, in order to prevent the possibility of failure, be it remembered that strict cleanliness is indispensable to success; and do not forget that each morning previously to your going to the pickling tub, it is essential that you should wash your hands in cold water. About ten days' salting suffices to pickle pork, and it must be turned over in the brine every morning, so that it may become equally saturated.