15 lbs. pork (the cheeks, small chin, segments, mixed fat and lean scraps)
3 oz. salt
1 1/2 oz. black pepper
1 oz. sage
1/4 oz. summer savory
1/4 oz. sweet marjoram
1/4 oz. thyme

Grind the meat; add the seasonings, mix with a wooden paddle. Press mixture down in pan. Stand in a cold place. Use only top quality meat. Dry the herbs in the oven and grind up before using.