Place the casings in a bowl of cold water and soak for 1 hour.

Cut the meat into chunks, remove the skin from the belly, and discard any cartilage or bone.

Transfer the meat to a large mixing bowl.

Using a spice grinder or mortar and pestle, grind the salt, pepper, and all the remaining spices into a very fine powder. Sprinkle over the meat and mix until every piece is evenly coated.

Pass the seasoned meat through a meat grinder fitted with an 8 mm (⅜-inch) plate.

Slide a casing onto a 19 mm (¾-inch) stuffing tube, tie a knot at the end, and stuff, guiding the casing with one hand so each sausage keeps the same thickness.

Hang the sausages in a space with about 70 % humidity at 12 °C (54 °F) for at least 3 weeks to cure.