Basic Sausage meat

• 2 lb fresh pork without bones, such as side or belly, shoulder, blade, fatback
• coarse salt
• fine salt</

Use approximately two parts lean pork to one part fat.

Liberally sprinkle the pieces of pork on all sides with coarse salt. Place in a non-metallic container, cover and leave to salt down overnight. Discard the liquid that is given off, rinse the pieces well and dry them. Cut them up and pass them through the medium blade of a mincer, not a processor. Season abundantly with pepper, and