Cut <quantity>200<unit>g</unit></quantity> of pork rind into manageable pieces

Bring a medium pot filled with water to a boil and add a handful of salt

Add the skin and cover and simmer until the skin is completely cooked

Grind <quantity>600<unit>g</unit></quantity> of pork loin center and <quantity>200<unit>g</unit></quantity> of pork belly

Grind the cooked skin

Place the ground meat and skin in a large container

Season with <quantity>20<unit>g</unit></quantity> of salt, <quantity>1<unit>tbsp</unit></quantity> of black pepper powder, and <quantity>1<unit>tbsp</unit></quantity> of cumin powder

Add <quantity>2<unit>g</unit></quantity> of instacure #1, <quantity>1<unit>tbsp</unit></quantity> of white sugar, and <quantity>2<unit>tbsp</unit></quantity> of white wine

Mix by hand until well combined

Line a baking sheet with parchment paper or cling film and cover with the meat, pressing it tightly on top

Refrigerate for 3h until firm and very cold

Place the cotechino on a clean work surface, remove the wrapping and cut to desired size

Drizzle extra virgin olive oil into a heated frying pan and add the cotechino. Sear one side, turn and sear the other side, adding more olive oil if necessary, and cook until done. The cotechino is ready

Enjoy it on a toast, in a sandwich, or even on a cheese board!