Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        pork butt -- coarse ground
   5      teaspoons     fennel seeds
   2      tablespoons   hot red pepper -- crushed
   5      teaspoons     salt
   2      tablespoons   Hungarian paprika
   1 1/2  teaspoons     black pepper
   1 1/2  cups          water
   6      cloves        garlic -- crushed
   1      cup           Romano cheese

Preparation:

Mix all spices, water and cheese together. Let sit at room temp while cutting then grinding pork. Keep pork cold. Very cold. Mix liquid/spice with ground pork by hand. Separate into 1/2lb bags, or stuff into casings. Let sit 12-14 hours before freezing for spices to blend in meat. Or freeze immediately, then let thaw and set 1 day in fridge before cooking.