Classic aspic

Ingredients for 6 servings:

• 1 ½ kg pork, with rind, (e.g. from the neck or knuckle)
• 1 ½ kg pig’s feet
• 300 g smoked bacon with rind
• 1 large onion(s), quartered
• 1 large carrot(s), quartered
• 3 bay leaves
• salt and pepper
• 3 liters of water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

with pork and pig’s feet

Place the meat, bacon, and pig’s feet in a large pot along with the onion, carrot, bay leaves, and pepper; cover with water. Bring to a boil and simmer for about 2 hours. Allow the meat, bacon, and pig’s feet to cool, strain, and reserve the stock. Cut the meat and bacon into small cubes (about 1/2 cm). Remove the pig’s feet and finely chop them, including the rind and fat (chop with a sharp knife if necessary). Return everything to the stock and bring back to a boil. Season with salt and pepper. Transfer to jars or a terrine and allow to cool.