Soppressata di Toscano

Add the pig tails and pork neck bones to a stock pot and just cover with water. Bring the pot to a simmer and slowly cook for three hours, skimming any grey scum as needed. After three hours, cut the pork jowl bacon into slices and add to the simmering pot. After 30 minutes remove the pig tails, neck bones and jowl bacon from the pot and allow to cool for about 30 minutes. Remove the meat from the meat from the neck bones. Save the meat and discard the bones. Remove the skin and meat from the bones in the pig tails. Save the skin and meat and discard the bones. Cut the jowl bacon into a rough 1/2 inch dice. Place all of the meat, skin, jowl bacon and seasonings together in a bowl and mix well by hand. Add 1/2 cup of the pork stock and mix well by hand. Stuff the seasoned mixture into 1.5 inch collagen casings and tie off with twine. Place the sausages in the refrigerator to cool overnight while the gelatin from the pork stock sets. Slice this sausage thinly and serve as part of a charcuterie platter or as a simple sandwich.