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Homemade jelly in the pig's bladder

According to an old house recipe


  1. Leave the meat in a basin of water overnight

  2. Remove any hairs

  3. Place all the ingredients in a pot

  4. Add water until it is almost completely covered

  5. Boil it for 3.5 to 4 hours on low heat

  6. Halfway through boiling check the salt which needs to be more than enough

  7. 15 minutes before removing from the heat, place three whole carrots in the pot

  8. Remove from the heat

  9. Separate the meat from the broth and drain the broth

  10. Once the broth has cooled, remove all the fat that has risen on the surface

  11. Separate the lean from the fat, the bones and the tough bits from the meat

  12. Fill a container with the lean meat and the broth.

  13. Allow it to completely cool down in the fridge before you cut it.


For 7 kg of meat

2 pork feet 1,600 g

1 tail 330 g

2 knuckles 2,200 g

1kg neck

½ kg ribs

1kg belly

½ kg skin

120 grams of salt

15 g black peppercorns

20 g whole cumin

1-2 tbsp. marjoram

   5 bay leaves

2 onions

1 head of garlic

   3-4 carrots

3-4 sticks of celery

1 leek

½ glass of vinegar (50 ml)

1 chilli (optional)

Cover everything in the pot with water

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