Soak the casings in a bowl of cold water for 1 hour.

Cut the meat into pieces, remove the rind from the pork belly, and take out any bits of cartilage or bone.

Place in a mixing bowl.

Grind all the spices very finely with the salt and pepper. Add them to the meat and mix so that the seasoning is evenly distributed.

Pass the meat through a meat grinder fitted with an 8 mm plate.

Slide a casing onto the sausage stuffing tube (19mm) and tie a knot in the end of the casing, then push the meat through, holding the casing with your hand to keep it steady and maintain an even diameter.

Let dry in a humid place (70% humidity and a temperature of around 12°C) for at least 3 weeks.