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Pickled Pork

4 servings

Ingredients

• Pork neck (as needed)
• Loin (as needed)
• Short ribs (as needed)
• Pig's trotters (snout, ears, hocks, knuckles) (as needed)
• Cold brine (as needed)

Instructions

1. For salting, neck, loin, short ribs, and the so-called pig's trotters, meaning snout, ears, hocks, and knuckles, are suitable.
2. Bend the meat at the bones, but otherwise leave it in as large pieces as possible.
3. Pack the meat as tightly as possible into a barrel, pour cold brine over it, and seal the barrel tightly.

Modernized from a treasured 19th-century German cookbook.