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Clean the meat well, removing skin, bones, connective tissue and any other parts that reduce the quality of the product.
Mix all the seasonings, except the wine, and let it rest in the refrigerator for 24 hours.
Grind the meat 3 times, sequentially into discs with 12, 6 and 3mm holes.
Add the wine and mix the ground meat.
Embed in pork or beef casing.
Hang for 4 days at room temperature to allow initial drying and cold smoke for 4 to 8 hours.
Mature for 15 days in an environment that maintains approximately the following conditions: temperature between 8°C and 18°C and humidity between 60% and 85%.