I eat it with fresh bread, it tastes exceptional. My grandmother used to make jelly like this

Meat jelly is a classic that I remember from my grandmother’s kitchen. It tastes best when you prepare it yourself, just like in the past. It tastes best on a slice of fresh bread.

• 1 kg pork shoulder,
• 1 pork shank,
• 1 carrot,
• 1 parsley,
• 1 onion,
• 4 cloves of garlic,
• ½ teaspoon of cumin (ground),
• 2 tablespoons of marjoram,
• 1 teaspoon of sweet pepper,
• 2 teaspoons of salt,
• 20 grains of black pepper,
• 3 grains of allspice,
• 4 bay leaves,
• about 800 ml of water.

Cut the meat from the shoulder into quite large cubes. Peel the pork shank and separate it from the bones. Cut the meat into the same cubes as the shoulder.

Pour water over the skin and bones of the pork shank. Add the peeled carrot, parsley root, onion tanned over the burner and allspice. Bring to a boil over low heat. Cook for about 40 minutes. Set aside to cool.
In the meantime, season the chopped meat with cumin, marjoram, pepper and salt. Add pressed garlic. Mix the ingredients thoroughly with your hands.

Steam 4 jars with a capacity of about 400 g. Place a bay leaf and 5 peppercorns in each jar. Then fill the jars with meat up to ¾ full. If you want, you can add pieces of vegetables from the broth to the meat (carrots, parsley). Press the contents of the jars lightly with a spoon.

Pour the strained broth over the jars until they are full. Close them tightly. Place in a pot lined with a cotton cloth. Pour water (about the temperature of the jars) up to ¾ of the height. Boil. Simmer for two hours. Leave the jars in the pot to cool.

Repeat the pasteurization process (this time lasting only 30-40 minutes) twice more (day after day). Store pasteurized meat jelly in jars (for up to several months) in a cool, shaded place.

Source: Terazgotuje.pl