Soppressata Toscana

11
12
4 pounds pork neck bones
2 pounds pig tails
1 pound pork jowl bacon
1 tablespoon salt
1 tablespoon orange zest
1 tablespoon lemon zest
1 tablespoon fresh rosemary
2 teaspoons black pepper
1 teaspoon ground ginger
1 teaspoon ground mustard

Add the pig tails and pork neck bones to a stock pot and just cover with water.

Bring the pot to a simmer and slowly cook for three hours, skimming any grey scum as needed.

After three hours,...
See the full directions on my site

Nutritions

Calories
73

Sodium
976mg
40% DV

Fat
2g
3% DV

Protein
3g
6% DV

Carbs
9g
3% DV

Fiber
3g
14% DV