Chorizo

• 1 kilogram pork trimmings, cold
• 40 grams kosher salt
• 4

Keep all the ingredients as cold as possible while you work with them. Cut the pork into 1-inch pieces. Mix with the salts, spices, and garlic and grind once through the large die of a meat grinder. Transfer to a bowl set over an ice bath.

Cut the fatback into 1-inch pieces. Be sure it is very cold and grind it once through the small die of the grinder.

Add the fat to the ground