This is our set of products. Except briskets I have used pig ears and skins, and chicken gizzards. All the products to load in the slow cooker, add the water /the amount can vary, I've put about 700 ml./, bring to a boil, add salt, pour the wine, put onion, carrot and roots. Cook until tender. It took me 3 hours. 5 minutes before the end of cooking, add the allspice and Bay leaf.

The bottom and sides of the silicone mold to put the pig skin. Then put pig ears, knuckle, released from the bones /sprinkle garlic/ peeled from the skin, tongue and chicken stomachs. Gently pour on the sides of the strained broth and cover it with pig skin.

Cool glaze at room t, then wrapped up to form a food film and put in a cool place until fully cured.

I have the jelly cooled down during the night on the private balcony.

The dish turned out delicious and very hearty. The alcohol in the finished version not only feels adds extra flavor and slight piquancy, which I often lack in Brawn.

Had to mention one drawback. When cutting the filler strove sometimes to fall apart. Of course the taste is not affected, but next time I will pour the broth each layer.

Bon appetit!