Studenetz

Directions

1. Wash meat well. Place in fairly large and deep pot and cover hocks and foot with cold water. Bring to a boil and skim the top with metal spoon.
2. Add 4 cloves garlic, onion, salt and pepper and bayleaf. Cover and simmer, about 4 hours until meat falls away from bones easily.
3. Strain the stock. Remove meat from bones and cut into pieces. The skin can be cut up and added. Place meat in a glass casserole. Crush the last 2 garlic cloves and add to the meat. Skim off grease setting on the stock and pour over meat.
4. Stir and leave uncovered until cool. Cover and refrigerate until set. There may be a little fat settled on top. Scrape fat off before serving.