Cut the pork shoulder and pork belly into 2-3 cm cubes. Ensure any tough sinew is removed from the pork shoulder, but maintain a good balance of lean meat and fat from both cuts.
2
In a large non-reactive bowl, combine the cubed pork shoulder and pork belly. Add the fine sea salt, freshly ground black pepper, finely minced garlic, crushed fennel seeds, and freshly grated nutmeg. Pour in the dry white wine.
3
Mix all ingredients thoroughly by hand until well combined. Cover the bowl and refrigerate for at least 30 minutes to chill the meat and allow the flavors to meld.
