Is what I want to make Lardo?
Lardo is cured for longer, then it's hung.

I've used this recipe from the Belly to Bacon blog and it works well. Salting for 2 weeks is the minimum. The 30 days in the recipe makes it saltier, but the saltier it is, the longer it stays preserved. The instacure keeps the meat safe from botulism. Don't skip it.

One addition to the recipe: when you hang it to dry in step two, it should be in a curing chamber at 50 to 60 degrees Fahrenheit and 60 to 75 percent humidity.