Start with a boneless pork shoulder. This cut has a great ratio of meat to fat.



Ingredient Checklist


Instructions Checklist
  • Stir together sage, thyme, salt, garlic, nutmeg, and cayenne pepper. Arrange pork shoulder, cut into 1/2-inch cubes, on a rimmed baking sheet. Freeze for 20 minutes. Working in 4 batches (1 pound at a time), grind meat in a food processor until only small pieces of fat remain, and mix in about 2 tablespoons spice mixture; transfer to an 8-by-12-inch piece of parchment. Roll into a log. Twist at ends to secure.


Reviews (1)

4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: Unrated
This recipe is a snap to put together, as long as you can easily grind the pork shoulder. I had a little trouble doing so and had to hand-pick the strands of fat throughout the meat. Everyone enjoyed the result, though and requested more. I liked having four separate logs saved for future use. This made the extra grinding effort worth while.