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Pork Shoulder, Cut Into 1-Inch Cubes
Pink Curing Salt
Freshly Ground White Pepper
Garlic Clove, Finely Grated
10 Oz plus1/2 c, divided
Backfat, Cubed (See Note)
Pistachios, Roughly Chopped
Mix pork shoulder with dry spices and garlic and put in freezer for 10 minutes. Place 10 ounces backfat in freezer until ready to grind. Grind pork shoulder and backfat into separate containers.
In a food processor, mix pork shoulder with wine until it begins to form a ball. Add ice and continue to process until sound of ice has subsided. Be careful not to get mixture too hot. Begin adding ground backfat a little at a time. When it is completely incorporated, add milk powder and process until incorporated.
Place mixture in a bowl and fold in 1/2 cup blanched backfat and pistachios. Form into logs in plastic wrap. Poach at 180 degrees F until internal temperature reaches 155 degrees F. Let rest in water for 15 minutes and then move to an ice bath. Cut into 5/8-inch-thick slices to serve.
Blanch 1/2 cup cubed backfat.