This is the recipe I adapted from the Cured Meats blog:

• 2.2 lbs Pork Tenderloin
• 35g Kosher Salt
• 10g White Pepper
• 2.5g Cure #2
• 1g Cinnamon
• 2 Juniper Berries
• 1 Clove
• 5 Fennel Seeds

1. Crush the Juniper Berries, Cloves and Fennel Seeds in a mortar.
2. Combine with salt, pepper, cinnamon and curing salt.  Mix well and rub all over loin(s).
3. Place in a plastic zip-lock bag, adding any remaining spice mixture.
4. Refrigerate for about 10 days, turning daily, until the loin is firm (as if it were cooked).
5. Remove from bag, wash off curing mixture and pat dry.
6. Stuff into hog middles, tie both ends
7. Hang to dry at about 60 degrees with 65% humidity for about a month, until it loses about 35% of it’s weight.
8. Seal in plastic and foil and keep in fridge until ready to use.

Or, if you want to do as the Spanish do, just leave it hanging around the kitchen.

From About.com

• 6-7 carrots, sliced into rounds
• 3 Tbsp. lemon juice
• 2 Tbsp. olive oil
• 2 cloves garlic
• 1/2 tsp. cumin
• 1/2 tsp. paprika
• salt and pepper to taste

1. Bring water, with salt, to a boil.
2. Add the carrot rounds to the pot. Boil for 8 minutes.
3. Drain. Rinse under cold water.
4. In a small bowl, mix lemon juice, olive oil, garlic, cumin and paprika.
5. Pour dressing over carrots and mix well.
6. Season with salt and pepper.

A spicy tomato salad from Morocco that goes well with just about anything from the Middle East and North Africa.  From The Veggie Table.
Yield: 4 servings

• 2 T lemon juice
• ½ to 1 t harissa OR ¼ t cayenne pepper
• 8 oz ripe tomatoes, preferably cherry tomatoes
• 2 T onion, finely chopped
• 1 T cilantro, chopped
• ½ t cumin seeds
• ½ t salt

Place 1 t cumin seeds in small pan and heat over medium-high heat for a few minutes, until they darken and smell roasted. Grind. If using cherry tomatoes, halve or quarter. Any other kind, dice.

Combine lemon juice and harissa in one bowl, and everything else in another. Stir the lemon harissa into the tomato salad, then let sit for 30 minutes before serving.

From the Food Network and Gourmet Magazine

• 2 small onions, chopped fine
• 4 tablespoons unsalted butter
• 1 teaspoon turmeric
• 1/2 teaspoon dried hot red pepper flakes
• 4 teaspoons tomato paste
• 3 cups chicken broth
• 11/2 cups water
• 1/2 pound merguez cut in half
• 2 carrots, cut diagonally into 1/2-inch thick slices
• 2 turnip, peeled and cut 11/2-inch-thick wedges
• 2 (3-inch) cinnamon stick
• 1 bay leaf
• 1 cup canned chick-peas, rinsed well and drained
• 1 1/2 cups couscous

In a heavy saucepan cook the onion in1 tablespoon of the butter over moderately low heat, stirring, until it is softened, add the turmeric, and the red pepper flakes, and cook the mixture, stirring for 1 minute. Stir in the tomato paste, the broth, the water, the broth, the merguez, the carrot, the turnip, the cinnamon stick, and the bay leaf and simmer the mixture, covered, for 20 minutes, or until the vegetables are tender. Add the chick-peas and simmer the mixture for 5 minutes. Strain 1 cup of the cooking liquid into a small saucepan, add the remaining 1 tablespoon butter, and bring the mixture to a boil. Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Fluff the couscous with a fork, divide it between 2 plates, and make a well in the center of each serving. Transfer the meat and vegetables with a slotted spoon to the wells and serve the remaining cooking broth separately to moisten the dish as desired.