Fabriano Salami

Trim the Pork leg and Pork fatback, removing any sinew or gristle. Cut both into 2-3 cm cubes.

Place the cubed Pork leg and Pork fatback in the freezer for 30-60 minutes until very cold but not frozen solid. This aids in grinding.

Using a meat grinder with a medium plate (e.g., 6-8mm), grind the chilled Pork leg and Pork fatback into a large mixing bowl.