2 tbsp black pepper
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp allspice
3 ground bay leaves
1 tsp ground thyme
4 tsp salt
1 tsp pink salt
6 pounds of pork cut into 1" by 1" by 4" strips (fatty is better)

Rub the cure on the pork and cover with white wine. Let sit 48 hours. Remove and rinse.

1 leek, quartered
1 bunch of fresh thyme
3 bay leaves
1 celery stalk
1 onion studded with 5 cloves
10 black peppercorns, cracked
12 ounces chicken stock
water to cover
duck fat

Add the meat and the above to a stock pot. Ass enough water to cover. Bring to a simmer and let sit for 3-4 hours so the meat is tender enough if falls apart. Remove (saving the liquid), rinse, and let cool to room temperature. Add to a food processor and process, adding fat and reserved liquid as needed to make a smooth paste. Cool overnight and eat on toast.

UPDATE 10-13: I was worried about the salt and we could cut that a touch. Not much but a bit and maybe a bit more better. What it really needs is a bit more fat. However, it is fine on toast and brings back memories.