Mexican chorizo

Cut up fatty pork so that about 25% of the weight is fat.

Partially freeze the pork an hour or two until firm.

Coarsely grind the pork through a meat grinder.

Add the ground ancho, then oregano, peppercorns, nutmeg, salt, cloves, coriander, cinnamon, paprika and ginger, fresh chopped garlic and the vinegar; mix together.

Refrigerate overnight for the flavours to meld; better still, stuff into casings and age several days.