1. In a large bowl, knead together the Pork shoulder, Lamb, fatback, Onion, parsley, salt, and pepper thoroughly and form into small egg-size shapes, slightly flattened. 2. Carefully unravel the caul fat and stretch it out over your work surface. Cut into as many 4- to 5-inch squares as you can. Place a small flattened size piece of the Sausage mixture on each square and wrap it into a neat little package, shaping it with the palms of your hand. Let the sheftalia rest in the refrigerator for 4 hours.