Musetto

Method

Finely mince the pork shoulder, belly, and liver together, or pass through a meat grinder fitted with a small die for the finest texture. In a large bowl, combine the minced meat with salt, black pepper, nutmeg, cinnamon, and coriander, then moisten with the white wine and mix thoroughly by hand until the mixture is sticky and well combined. Rinse the pork casing under cold water and carefully stuff it using a sausage filler, filling loosely to allow room for expansion during cooking. Tie or knot the open end securely. Gently prick the surface with a fine needle in several places to prevent bursting. Poach the musetto in barely simmering salted water for 45-50 minutes until cooked through, then remove and cool slightly before serving sliced with mustard fruit or boiled potatoes.