The cured for pork leg process is the same as bacon, but not in the form of brine or dry salt. The steaks are available  smoked, unsmoked or dry cured.

Grilling or pan-frying the steaks are the best option as the steaks do dry out quickly and can be served hot or cold.

To prevent the steaks curling during cooking, snip the fat at about 2.5cm intervals all round.