Do not remove the fat from the meat: it adds flavour and prevents it from drying out.

Rub all the meat with pepper and herbs and cover the lean side with slices of bacon. Use a bowl to mix the salt, the egg white and the chopped thyme to make the crust. 

Line a baking dish (slightly larger than the meat) with the salt preparation on 1 to 1.5 cm.  

Place the meat on top and cover with the remaining mixture with salt so as to fully fill the dish. Bake for 45 minutes, at (250 °C) in a preheated oven. The meat should be pink inside. 

Break the salt crust with a hammer and remove the meat.