4 pounds (1.8kg) pork shoulder
1 pound (.45kg) pork fat
40 grams kosher salt
35 grams sugar
20 grams toasted fennel seeds
6 grams cracked black pepper
4 grams ground nutmeg
1 cup minced fresh parsley
1 head garlic, peeled and chopped
3/4 cup dry sherry
1/4 cup sherry vinegar
brit/pol/ dribbling spastic doesn't know that wheat is used as a filler for sosijs