Pork saltison

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I’ve got couple of pig ears and feets with trotters from local supermarket. Very coarsely chopped everything, boiled in water for 5 min and discharged liquid. Slowly cooked (~85 C) with celery root, carrots, bay leaves, salt, black pepper and cubeb pepper overnight. Next morning separated meat and stock. Meat was coarsely minced. Stock was reduced to ~1/4 of the initial volume, added parsley and shredded garlic and loaded everything in collagen casing. After overnight refrigeration got this lovely creature. I would recommend to use it with horseradish or mustard.