1. Place the paprika, smoked paprika, crushed red pepper, cayenne and white pepper in a stainless steel mixing bowl. Mix together until blended.
2. Dice the pork belly and prosciutto into 1/4″ pieces. Keep separate when chopping. In small batches, place the pork belly in a food processor fitted with a metal chopping blade. Pulse chop into course granular pieces. Place in a chilled electric stainless steel mixing bowl fitted with a paddle attachment. Place the prosciutto in the food processor. Pulse chop into course granular pieces. Add to the electric mixing bowl with the pork belly. Add the duck fat, garlic and seasoning mixture.
3. Mix on the lowest speed until blended. Do not over mix. The pork belly and prosciutto should be in small granular pieces small enough to be spreadable. Place in a nonreactive storage container. Refrigerate for 24 hours.
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