Linguiça CUDIGUIM ou CODEGUIM

The codeguim or cudiguim is a variation brought to Brazil by Italian immigrants from the cotechino, which is originally from Modena and follows regulation of protected designation of origin (PDO). By regulation, cotechino can only be made from pork, fat and skin, salt and pepper, whole or crushed. It can also contains: wine, water, spices, aromatic plants, sugar / dextrose / fructose / lactose, sodium or potassium nitrite, antioxidant and monosodium glutamate. Meat and fat should be ground with a disc between 7 and 10 mm. The skin should be ground with a 3 to 5 mm disc. The codeguim or cudiguim produced in Brazil is usually made with cooked pork skin. The original cotechino is made with ground raw skin. I will make the Brazilian version with cooked skin, as it is the most common version in Brazil and it is much easier to grind. Ingredients 600 g pork leg; 400 g pork skin; 16 g salt; 5 g sugar; 2 g instacure#1; 2 g antioxidant(sodium erithorbate); 2 g garlic powder; 1 g ground black pepper; 1 g nutmeg; 50 ml white wine; parsley and chives to taste.