OK I am part way through this.
Thats the meat from a big hock & a salted trotter & shank.
I strained stock,its a big flavour salt under control then got it back on the stove to reduce a bit.
Then chopped 4 big shallots & a leek,sweated them slow in some EVO ,fair belt of garlic,grind of black pepper.
Then I chopped 2 big bunches of parsley leaves,no stalk & as much fennel frond as I could get off 3 bulbs.
Thats before more parsley.
I lined a loaf tin with a stupid amount of plastic wrap.Then put in first layer of ham hock meat.I wanted it as distinct bits not shredded.
I used 2 sheets of gelatine in the stock,overkill but I need this to set.Its got a shed load of gelatine already from 3 trotters & a hock.