Grind 800g pork shoulder and 200g pork belly on highest setting. Mix with 12g salt, 3g fennel or caraway, 3g parsley, 1.5g oregano, 2g paprika, 2g pepper, and 0.5g hot chili pepper flakes. Encase in 1 pork casing. Tastes better after 24-48 hours in the fridge to allow spices to meld into the meat. Total time: 30m