Grind the lean fresh pork and fat pork to a pulp. Put it in a large graniteware pan and add the sage, black pepper, dry salt, ground cloves, allspice and nutmeg. Mix the seasoning well into the meat and pack it into stone jars, as closely as possible. Pour melted lard or paraffine wax over the top, which will be all the protection it will require. All winter as wanted make it into small cakes and fry brown.