Cotechino

Preparation:

Preparation: Clean the pork rinds by removing the bristles and cut them together with the meat and lard. Pass everything through a meat grinder and then, in a bowl, add the salt, pepper, cloves and nutmeg. Mix everything with the white wine. Take a beef casing, wash it in vinegar and white wine, then dry it and rub it with salt and pepper and place it rolled up in front of the mincer. Now go over the dough making it enter the casing. Tie the ends and hang the cotechino in a warm place until it is dry and then place it in a cooler environment. After a month it is ready to be cooked.