Scalp the hairs and cut the leg in the lock.

Cut the belly into smaller pieces.

Simmer for 6 to 7 hours until the meat comes off the bone.

Skim if necessary.

Prepare the garlic stump by placing garlic and vinegar in a bottle and shake well.

Once done, remove all the bones and cut as thin as you want. Put it back in the pot

Season and boil for another hour.