Jambon persillé

Method

1. 1 Soak the pork trotters and ham in cold water for 1 hour to reduce the saltiness, then rinse them.
2. 2 Simmer pork trotters with white wine, carrots, shallots, garlic, and bay leaves for 2 hours until the meat separates from the bone.
3. 3 Remove the meat and shred it into large pieces. Strain the broth through a sieve, then dissolve the soaked gelatin in the warm broth.
4. 4 Mix the shredded meat with plenty of chopped parsley, pepper, and wine vinegar.
5. 5 Arrange the meat in the mold, pour in enough broth to cover it, press gently, and refrigerate overnight to solidify into a block.
6. 6 Remove from the mold, slice thickly, and serve with Dijon mustard and bread.