Mix all spices together, grinding into a fine powder if necessary. In a bowl, mix with ground pork until well incorporated. Place in pan and brown until cooked tender. Also can be made into burger patties, meatballs, or sausage for Penne Norcina.

Chop onion and caramelize in a frying pan with minced garlic. Add oregano and basil and allow to toast slightly in pan. Put aside mixture to cool.

Place meat in a bowl and add salt, pepper, nutmeg, Worcestershire sauce, and cooled onion mixture. Crumble bread into small pieces and knead into the meat mixture using hands or a wooden paddle. Divide and shape into meatballs of the desired size.

Cook meatballs until golden brown, cool to room temperature, and then place in the freezer for storage. If using meatballs immediately, cook on low longer to ensure meatballs are fully cooked.