Tlačenka (tlačenka)

Instructions

1. Wash the pig's head and trotter, then place them in a large pot with the onion, bay leaves and peppercorns.
2. Cover with cold water and bring to a simmer; skim regularly and cook gently for 2 hours, until the meat comes away easily.
3. Remove the meat, bone it and cut it into 1 cm pieces, keeping the fat and skin if you like them.
4. Strain the stock, then reduce it over medium heat by half, about 20 minutes.
5. Crush the garlic with the salt, then add it to the stock along with the marjoram, vinegar and ground pepper.
6. Dissolve the gelatine in a little lukewarm stock, then stir it into the remaining liquid.
7. Arrange the meat in a rectangular mould, pour the stock over until covered, and press down lightly.
8. Refrigerate for at least 12 hours; unmould and slice cold.