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

Add <quantity>¾<unit>cup</unit></quantity> of white wine vinegar and <quantity>1<unit>cup</unit></quantity> of red wine vinegar to a pan

Add <quantity>3<unit>tbsp</unit></quantity> of white sugar and <quantity>2<unit>tbsp</unit></quantity> of salt

Bring to a boil and stir until the sugar and salt are completely dissolved

Add <quantity>2½<unit>cups</unit></quantity> of mustard seeds and stir. Bring to a simmer and remove from heat. Allow to cool down. The pickled mustard seeds are ready

Peel, trim, and cut <quantity>1</quantity> red onion into petals

Add <quantity>1<unit>cup</unit></quantity> of red wine vinegar and <quantity>⅔<unit>cup</unit></quantity> of white wine to a medium pot over medium heat

Add <quantity>3½<unit>tbsp</unit></quantity> of white sugar and <quantity>1<unit>tbsp</unit></quantity> of salt

Bring to a boil

Add the onion, cook for one minute, and remove from heat. Allow to cool to room temperature. The pickled red onion is ready

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

Cut <quantity>2<unit>slices</unit></quantity> of brioche. Trim the edges and cut the slices into similar sizes as the Cotechino

Toast the brioche slices lightly on both sides and set aside

Drizzle extra virgin olive oil into a heated skillet. Sear the Cotechino on both sides over medium heat

Place the seared Cotechino over the toasted brioche

Place a petal of the Pickled Red Onions over the Cotechino. Add <quantity>1<unit>tsp</unit></quantity> of the Pickled Mustard Seeds and garnish with chives. The cotechino toast is ready

Enjoy this flavorful toast!