For 4 people
Step 1 of 4
pork shoulder blade200 g pork belly½ pork casing
Cut 200 g pork shoulder and belly into cubes. Pass through a grinder with a large plate to obtain a 6 to 8 mm grain. The meat must remain cold so the fat does not melt.
Step 1 of 4
Cut 200 g pork shoulder and belly into cubes. Pass through a grinder with a large plate to obtain a 6 to 8 mm grain. The meat must remain cold so the fat does not melt.