Ingredients

• 5 lbs well-marbled pork butt
• 1 cup cold wine (red or white)
• 1 cup chopped fresh parsley
• 5 tsp salt
• 5 garlic cloves, chopped
• 1 tbsp fresh ground pepper
• 1 tsp cayenne
• 5 tbsp fennel seed
• 2 tsp crushed chili peppers
• 5 tbsp paprika
• 1 tsp anise, optional (ground)

Preparation

Cut the pork butt into long, relatively thin strips. Mix with all the remaining ingredients and marinate overnight. Process twice through a meat grinder.

Taken from Emeril Lagasse and Lesley’s Recipes