for 20KG...

Meat:
5 kg Beef - normal quality - NOT veal
5 kg Mutton or Lamb (older is tastier but harder to find)
5 kg Veal or Lean Pork (preference.. Veal)
2.5 kg belly pork Fat (suplement with lamb tail Fat if it is in available)

Seasoning:
175 ml Salt
25 ml ground Black Pepper
100 ml Corriander singed and ground
5 ml Ground Cloves (TSP)
10 ml Nutmeg Powder (heaped TSP)
625 ml Brown Vinegar
125 ml Brandy (optional)

Casing:
1000g Wide Sausage Casing like for 'buttifara de pages'

INSTRUCTIONS:
Cube all meat and panceta/fat.
Mix together thoroughly and mince coarsely - like a coarse butifarra.
Place meat in large bowl and mix in all seasonings.
Place in fridge for +/- 2 hours to blend flavours.
Make the sausage like the Spiral of Butifarra.. 

Variation

Many purists prefer not to add the cubed spek with the meat before mincing.
They prefer to add it during the mixing process.
In this case make sure that your spek is finely cubed.

Notes:

These take 3-4 days to dry in a dry place.