Grind the pork and the fat using a 6 mm or 8 mm plate, depending on the desired texture.

Mix all the ingredients thoroughly, kneading by hand to obtain a uniform paste.

If you have a meat mixer, you can use it to make the mixing easier.

Stuff the casings with the mixture using a meat grinder fitted with a 20 mm sausage funnel.

This recipe is a base. You can customize the seasoning by adding herbes de Provence, tomato, bell pepper, or any other ingredient to suit your taste.