Cut the pork shoulder and pork belly into 2-3 cm cubes. Chill the pork cubes thoroughly in the freezer for about 30 minutes until very cold but not frozen solid.
2
Grind the chilled pork shoulder and pork belly through a medium plate (6-8mm) of a meat grinder.
3
In a large mixing bowl, combine the ground pork with the fine sea salt, curing salt, freshly ground black pepper, minced garlic, and crushed fennel seeds.
