Old Styrian Style Pork Shoulder

Put all the ingredients together in cold water and boil until soft.

If the head meat becomes soft earlier, remove.

Strain and separate the hax’l meat from the bones while still warm. Let stand overnight. Degrease the next day.

If the broth has not solidified, make it up again and boil it down.

Add meat and rinds to the hot soup, pour into a mold and allow to set.

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