Grind 500g pork shoulder, 350g pork belly, and 150g hard back pork fat on the largest grinder setting. Add 3g black pepper, 3g white sugar, 2g nutmeg, 27g kosher salt, and 25ml red wine and mix together with the meat. Encase in pork casings. Mix Penicillium nalgiovense starter culture with 10ml of water and apply with a brush on every surface of the saucisson. First hang for 24 hours at 85%RH/18C room and then hang at 80%RH/13C for 1-3 months or until saucissons lost 40% of their initial weight. Total time: 1-3 months