Ingredients
2kg pork butt (fine)
4kg pork shoulder (course)
4kg pork belly (diced)
110gr sea salt
15gr black pepper powder
25gr crushed black pepper
25gr garlic
10gr pepperoncino
15gr rosemary
5gr marjoram
5gr bay leaf
15gr coriander seeds
25gr fennel seeds
15cl olive oil
33cl dry red wine
25gr tomato paste
50gr sun dried tomatoes
10gr sugar
Preparation
Chill all the meat, down to 3C. Mix all ingredients and let marinate for 8 hours. Fill in natural casings. marinate in red wine for another 8 hours. Hang to dry in a cool place for a couple of days. These sausages can be eaten fresh or cooked to one’s liking. Can be air dried like Italian salami.
