Cool, dry and dice the meat. Season the meat cubes with pepper, salt, cloves, ginger and nutmeg and knead briefly.
Heat lard in a large saucepan. Pour in meat cubes, bay spice and thyme. Remove the peel from the garlic cloves, squeeze them and add them. Allow the meat mixture to simmer on low heat without a lid for 5 hrs.
Stir vigorously frequently so that the meat falls apart fibrously. When the meat has turned golden brown, remove from the heat. Cut out the thyme and bay leaf. Allow to cool, then pour into canning jars and leave to cool.
Tip: Give preference to fresh thyme over the dried!
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