Mix the ground beef and pork and add the finely chopped bacon. For every 2 lb (1 kg) of mixture, add 1 tablespoon salt and 1 tsp sugar, and savory, black pepper and cumin to taste. Knead the mixture well, from time to time pouring in 1 tablespoon water.
Let the mixture sit and season for 1 night. The next day, fill the large pork or beef intestines with it. Twist them every 11 3/4″ (30 cm) or so. Tie the sausages with strong thread on both ends, pierce them with a needle to let the air out. Hang them in a cool and ventilated area.
Every 2-3 days, tenderize them and shape them with a thick rolling pin or bottle. Once they dry well, wrap them individually in paper. Store in a cool place.