Would people be so kind as to upload pictures of their finished product stating what sized grinding plate they used when mincing, with something included in the picture for scale?

The reason for asking this is that I like my hand cut chourico and am wondering how similar the final product would look if I used a 12mm plate?

I didn't find the right solution from the Internet.

References: https://forum.sausagemaking.org/view...hp?f=2&t=12602

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