You are in for a treat.
It won't melt. Well ...some (very little ) will.
Prepare some water with salt (I used 4tbs for 4L - it's very light, you will need more if you like it on the salty side), bay leaves, whole black pepper, all spice (whole). Add other spices you might like but nothing ground...for cosmetic purposes. I used juniper berries .
Cook the fat slabs by simmering for 45min until it feels soft with the toothpick.
Let it cool a bit in the cooking pot, so is not too soft when you handle it, but take it out while still warm. Press the slabs with weights until cooled completely.
Mash garlic into a paste. Taste a piece of the fat. If not salty enough add salt to the garlic paste. Spread the paste over the slabs. If you like garkic don't hold back...after rest it won't be overwhelming. Liberally pour good paprika on top of the paste. Let them rest in a cold place (not the fridge - will stink it up) for 1-2 days.
Serve cut up in lardons with mustard or horseradish and good bread.