How to cook
The pork needs to be 50% clod and 50% breast, while the veal contains no membranes or tendons.
Knead the mince very well. Best to leave it in the fridge for 10-12 hours.
Stuff the intestines, poke holes in them with a needle.
Form into horseshoe shapes or long sticks.
Leave to dry in a ventilated area and roll them out 3-4 times during that time.