Before languishing, scrape the skin of the cheek well with a knife. Now put the bacon in the pan with the skin up and fry over medium heat for 10-15 minutes until a slightly golden crust appears. Turn the cheekbone over. If necessary, salt and add 250-300 ml of water. Cover and simmer over low heat for about 2 hours. Put the finished hot bacon on a dish and immediately sprinkle with a mixture of spices. Allow time to cool.