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for the recipe I used 65% pork with fat and 35% cooked and ground pork skin. for every 1000g of meat and skin dough. 15g of salt 1g of black pepper 2 medium cloves of garlic parsley and chives to taste 50ml of water to mix the salt with garlic and add to the dough... bag in casing and then freeze, if you eat it straight away you don't even need to freeze it