Cotechino cremonese with vanilla

• 300 g pork
• 200 g pork rind
• 100 g

Pass the pork, rind and fatback through a grinder. Season with salt, pepper, cinnamon, cloves and wine. Scrape the seeds from the vanilla pod and add to the mixture.

Pack into the natural casing and leave to age somewhere cool for 15 days or more.

When ready to cook, leave the cotechino to soak in cold water for at least 1 hour. Wrap it tightly in parchment paper (tied with kitc