1. Cube the pork shoulder and pork belly into approximately 2-3 cm pieces. Place them on a baking sheet and chill thoroughly in the freezer for 30-45 minutes until very firm but not frozen solid.
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2. Grind the chilled pork shoulder and pork belly through a coarse die (8-10mm) of a meat grinder into a large, chilled mixing bowl.
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3. In a separate small bowl, combine the toasted and crushed fennel seeds, freshly ground black peppercorns, finely minced garlic, fine sea salt, and Curing salt #2.
