Cut pork shoulder, fatback, beef and bacon into small chunks. Marinate chunks in wine, fennel, nutmeg, pepper, salt, pimentón and garlic overnight. Use a meat grinder to grind all of the meat. Put sausage meat into casing and then let sit for 1 to 2 days in refrigerator. When ready to serve, cook sausage on a wood grill. Reserve until needed.