Mortadella

Procedure

1. Cut the pork into cubes small enough to fit into the grinder.
2. Toss the meat with the Prague Powder, salt, and wine, and refrigerate several hours or overnight.
3. Cut the pork fat into cubes. Refrigerate several hours or overnight.
4. Prepare the garnish. Cut the fatback into small dice. Blanch in boiling water 2 minutes. Drain