Remove the pork knuckles / knuckles from the bone, season with salt, pepper and place in 4 preserving jars. Laurel leaves in addition. Water on them until they are covered.
Boil the jars at 98 ° C for 120 minutes from the start of cooking.
If you want to refine this delicacy, you can fill the knuckle with strongly seasoned mince.
The cold meat feast is served in slices after it has been thrown out of the glass.
Excellent as a topping on bread or with fried potatoes.
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