Place 2000g of pig's trotters in a large pot with 5000g of water, 200g of carrots, 100g of celery, 200g of onion, 30g of garlic, 2g of bay leaf, 5g of thyme, 5g of peppercorns, and 20g of salt.
2
Simmer the trotters for 4 hours, performing dépouillage by skimming the surface periodically to remove impurities and fat.
3
Remove the trotters from the liquid, carefully debone them while warm, and press them into shape.
