Mince the bull meat and bacon well cooled and cut with spices (without parsley) and salt in the cutter until slightly cohesive, then add all the ice and cut until finely cohesive to about 12 °.
In the last rounds, add the finely minced rinds and the chopped parsley.
Pour into pork casings (diameter 28 to 30 mm) and twist off evenly to about 50 to 60 g each.
Scald at no more than 75 °C for half an hour and then cool in cold water.
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