* Please note this recipe will take 24 hours*

1. Start by cutting pork meat preferably from the head area , but from the shoulder is OK also

2. 1/3 skin ( crodia) , 1/3 fat, and 1/3 meat. You can use less fat and more meat.

3. Add parsley, cinnamon, nutmeg , salt and pepper. Mix well , really well.

4. Cover and marinade for 24 hours. Next day grind the mix.

5. Prepare some casings/ skins

6. Insert mix into a sausage stuffer and push into casing

7. Tie both ends of the muset, it’s ready to cook

8. Place in water and boil for two hours

9. Remove from pot and cut casing  and peel back

10. Slice the muset and serve with brovada and polenta.