700 g of pork loin 300 g of pork belly 24 g of sea salt O.5 g of pepper at least or to your taste increase the dose 30 ml of good quality white or red wine English version pork loin 700 grams, fatty bacon 300 grams, sea salt 24 grams coarsely ground pepper 5/10 grams. I cut all the meat with a knife, with well sanitized hands I work the meat for 10/15 minutes, add 30 milliliters of white wine, I continue to work the meat. now I stuff it in a large enough casing, with a pin hole to let the air out, I hang the salami at room temperature for 24 hours. after that I put it in the fridge to season for 3/4 weeks, if you have the cellar it is much better ⚠️ ⚠️ ⚠️ ⚠️ ⚠️ ⚠️ The seasoning can vary from fridge to fridge, I am not an expert butcher I only share my opinions experiences, then everything is at your own risk, so be very careful about what you do, the meat must be fresh, top quality and the provenance, be very careful ⚠ when you try this type of preparation. With raw pork stuffed , free of preservatives, better not to joke and not to play games because they are very dangerous. You run the risk of incurring a possible intoxication from botulism, listeria monocytogenes, escherichia coli I do not take any responsibility, thank you. ⚠️ ⚠️ ⚠️ ⚠️ ⚠️ ⚠️ Seasoning can vary between fridge and fridge, I am not an expert butcher, I only share my experiences, then everything at your risk is danger, so pay close attention to what you do, the meat must be fresh of first quality and the origin, give a lot of attention ⚠ when you try this type of preparation. With the stuffed raw pork, without condoms, better not to joke and not to play games because they are very dangerous. You run the risk of incurring a possible intoxication with botulinum, listeria monocytogenes, eschericchia coli I don't take any responsibility, thanks. Spanish version 700 g of cerdo pork loin 300 g of cerdo bacon 24 g of marinated salt Or 5 grams of pimiento as minimum or increase the dose to your taste 30 ml of good quality tinted or white wine The seasoning can vary between refrigerator and refrigerator , I'm not an expert carnicero, only size compartment experience, especially if everything is tricky, so that you pay a lot of attention to what you do, the meat must be fresh from the first quality and origin, pay a lot of attention ⚠ when trying this type of preparation. With the raw pork rind, without preservatives, it is better not to brome and not to play because they are very hairy. I run the risk of incurring a possible intoxication with botulinum, listeria monocytogenes, escherichia coli. I am not responsible for this, thank you.