Looking for a different sandwich meat for the wife & kids I came across Zampone. It's Len Poli's recipe based on Cotecchino
Start of by cutting and boiling the pig skin;
Partially frozen skin ready for grinding
Skin & Meat ground
Emulsified..sort of
Stuffed & Hung
The finished product
Sliced and Packed..
It's very similar to the Mortadella in flavor (obviously missing the pistachio's), but texturally the skin adds a nice mouth feel.
I had one concern...Poli's recipe requires poaching to 160F IT. I dont have the facility to poach a sausage that large, so I baked it. Seemed to have a bit of fat render...it tightened up under refrigeration, but I wonder if 140-150F wouldn't be better.