Bread with Sausage

Method

1. Shred the pork meat (shoulder, pancetta, fresh guanciale, and prosciutto) into a large bowl.
2. Add salt: about 20-25g per kilogram of meat (for 3 kg, approximately 60-75g).
3. Add sweet paprika to taste (enough to give a nice red color).
4. Add coarsely ground black pepper (toasted and ground fresh) to taste.
5. Add garlic powder to taste (about 2 teaspoons).
6. Add fennel seed powder to taste.
7. Add dried chili (peperoncino) to taste for spiciness.
8. Pour in red wine: for 3 kg of meat, about 350 ml (Cesanese or Merlot recommended).
9. Mix everything by hand until all spices and wine are evenly incorporated into the meat.
10. Cover the bowl with plastic wrap and refrigerate for at least 48 hours to allow the flavors to develop.
11. After 48 hours, the sausage mixture is ready. Take a slice of rustic bread and spread the raw sausage mixture generously on top.
12. Sear the bread with sausage in a hot pan until the sausage is cooked through and the bread is crispy.