Directions

1. For the Mortadella: Keep all ingredients cold to start. Add lean pork shoulder, salt and dry spices to a buffalo chopper and chop for 5 minutes to break down the proteins. Add fat pork shoulder, ice and white wine; chop until mixture reaches 48°F.
2. Remove mixture and fold in blanched fatback and pistachios. Using a sausage stuffer with a large nozzle, fill mortadella chubs, tie off and truss lengthwise. Poach the finished sausage at 155°F for 2 hours.
3. For the Lard Aioli: Put egg yolks in base of blender with Dijon mustard. Blend on lowest setting while slowly drizzling in warm lard; gradually increase speed and stream to emulsify. When fully emulsified, add garlic, anchovies, capers and lemon juice; blend to combine. Season aioli with salt and pepper to taste.