Rullepolse- Scandinavian Style Pressed Charcuterie Belly

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   ["1. Clean pork belly of fat glands and skin", "2. Belly should be the same length as your belly press", "3. Blanch the onion and press them dry, set aside", "4. Toast and crack the black pepper and allspice. Mix with blanched onions", "5. Rub this mixture on the ""inside"" and over to the edge of belly", "6. Optional use gelatin sheet or powder (1/2 oz wt) layers over the filling", "7. Roll belly with mixture on the inside. Tie very firm use string", "8. Place belly in your pre-made, chilled brine for 2-3 days", "9. Simmer the rolled breast with the carrot, celery root, onion peel, leek and cooking liquid until tender but still firm. Approximately 2-3 hours. Save broth for your gel", "10. Slowly remove string", "11. Press in rectangular form or mold for 24 hours or longer", "12. Wrap in plastic (you may use two board's and some string) will be good for 1-2 weeks"]

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