luganega-di-treviso

🥘 Ingredients

• vermouth 4 tbsp
• parmesan cheese 4 tbsp
• corriander seed ¼ tsp
• garlic clove 5 g
• lemon ¼ tsp
• cinnamon ¼ tsp
• nutmeg ¼ tsp
• orange ¼ tsp
• black pepper ¼ tsp
• salt 1 tsp
• pork shoulder 450 g

1. 1

   Chill vermouth and pour into large bowl Mix parmesan cheese , ground corriander seed , minced garlic clove , zest of lemon , cinnamon , nutmeg , zest of orange , black pepper , salt
2. 2

   Cut pork shoulder into 2cm cubes, mix with above mixture, chill 30 minutes in freezer. Grind pork with fine die. Put pork mixture in mixture with paddle attachment. Add vermouth and mix for about 2 minutes until liquid fully incorporated. Test seasoning.