Ingredients for 10 servings

  • 600 g (21 oz) of pork shoulder ground with a coarse grind
  • 400 g (14 oz) of pork jowl or lard with fat layers ground with a fine grind
  • 20 g (0.7 oz) of salt
  • 8 g (0.3 oz) of coriander seeds ground with a pepper mill
  • 5 g (0.2 oz) of ground pepper
  • 3 g of garlic powder