1. Clean trotters and place in large pot with pork meat, onion, garlic, bay leaves, peppercorns, carrot, and salt. Cover with cold water, cook over very low heat 3–4 hours until meat falls from bones.
2. Remove meat, strain stock.
3. Shred meat very finely. Crush raw garlic into warm stock, season.
4. Pack shredded meat into moulds, pour stock over to cover, sprinkle with dill. Cool then refrigerate overnight until set.
Turn out and serve with mustard.
Ingredients
Orange Wine Pairing
Strong Kakhetian Qvevry Rkatsiteli