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 coarse granular pieces. Place in the chilled stainless-steel bowl of an electric mixer fitted with a paddle attachment. Place the prosciutto in the food processor. Pulse-chop into coarse granular pieces. Add to the bowl of the electric mixer with the pork belly. Add the duck fat, garlic and seasoning mixture.
3. Mix on the lowest speed until blended. Do not overmix. The pork belly and prosciutto should be in granular pieces small enough to be spreadable. Place in a nonreactive storage container. Refrigerate for 24 hours. CCP: Refrigerate at 41°F, or below.
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