Detach the meat from the bone and cut half of it into small cubes (the smaller the better), cut the other half of the meat so that pieces of meat approx. 2 cm long and 0.5 cm wide are created.
Finely dice the fat bacon, celery and carrots.
Leave out some of the diced bacon in the pan and roast the previously minced bones.
Then add the celery and carrot cubes and let them roast, deglaze with the apple juice and reduce by half.
Remove the bones, the rest remains in the stock.
In a second saucepan, leave out the remaining bacon cubes (until crispy and golden yellow greaves appear) and fry the meat in it.
Add all other ingredients (but NOT the pumpernickel) and fill up with the stock.
Simmer very gently over a low flame (low temperature cooking), the meat should be buttery soft.
However, this process can take a few hours.
Shortly before the end of the cooking time, remove the bay leaves, add the diced pumpernickel and process the whole thing with a potato masher to an even mass and let it steep a little longer.
Important: Do not add the pumpernickel too early, otherwise there is a risk of burning.
Put a small amount on a flat plate and check the consistency in the refrigerator.
If the desired firmness is not achieved, add some commercially available lard.
Fill hot into clean twist-off glasses, close and store in the refrigerator after cooling.
I can`t say anything about the shelf life, our stock only lasts a few days.
We prefer to eat it on fresh farmer`s bread, with thinly sliced onions and a pickled cucumber.
In addition, a bitter pilsner and a strong schnapps.
It is also recommended as a cold side dish to fried potatoes.
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