I'm following an 'actual' recipe this year, it gives 'actual' quantities of salt, pepper, etc; something I've had difficulty with over the past couple of years. I am also going to buy myself a cook's thermometer, previously the sterilising temperature has just been guess-work.
Being me, I will of course alter the above recipe slightly. I shall add a walnut sized lump of foie gras into the centre of each jar, I shall do away with the onions, and I shall add a good splash of Armagnac. I shall also use the well-loved spice mix 'Epices Rabelais' (the little packet below) instead of the more basic 'Quatre Epices' as advised.
Below are most of the assembled ingredients. I shall not be using ALL the belly pork; some will go to the freezer to be roasted later on. Roasted belly pork is one of life's real pleasures!
I probably won't use all that foie gras either.
And here's the result; two 350gm jars and nine 200gm jars.
That's all I'm making this year. I still have plenty from last year, so we are well stocked.