Trieste-style jelly

Collect the herbs in a tightly closed cloth bag so they can flavor the broth without losing their flavor. Wash and prepare the carrots, onions, and celery, then keep them ready along with the salt, black peppercorns, and the bay leaves, which will be added only towards the end of cooking.

Place the pig's feet and ears in a very large pot, shank of beef, the veal shanks and the veal tongue, also adding the cooked ham in one piece. Cover everything with plenty of cold water, leaving enough space for even cooking and skimming.

Combine the vegetables, the bag of herbs, salt, and peppercorns. Bring to a slow boil, then lower the heat and maintain a moderate, continuous boil: the liquid should simmer without agitating vigorously, a useful condition for obtaining a clearer broth.

Continue cooking for over eight hours over medium heatSkim the surface frequently with a ladle and regularly remove any fat that rises to the surface. Keep the meat submerged in the liquid at all times and check the result when it is very tender and easily separated from the bone.

Towards the end of cooking add the bay leaves Add them directly to the broth. Let them absorb the flavors during the final stage, without overcooking them unnecessarily, until the aromatic flavor is evident but balanced with the meat and vegetables.

Turn off the heat Let it cool enough to work the meat. Debone the cuts that require it, remove the unusable parts, and cut all the meat into evenly sized pieces. Then divide it among individual plates, distributing it evenly and without pressing it too hard.

Pass the broth through a fine sieve to remove any residue, vegetables, herbs, and pepper. Let it cool completely before using: it should be clean and rich enough in natural gelatin to coat the meat and thicken as it rests.

Pour the filtered and cooled broth into the dishes, until the pieces of meat are completely covered. Garnish with bay leaves and a few peppercorns; if desired, add slices of hard-boiled eggs. Transfer to a cool place and let sit until the liquid has solidified into jelly.