Step 1

Thoroughly rinse the pigs head and feet. Bring a large pot of water to a boil, add the head and feet return to the boil and drain. Rinse again and place in a pot with cold water to cover. Bring to a boil, repeatedly skimming the foam that rises to the surface. Add the spices, 1/2 tablespoon salt and the vinegar.Peel and halve the onions and carrots. Add to the pot along with the white wine and simmer gently about 2 1/2 hours.

Step 2

Line a 1 1/2 liter (approximately 6 cup) loaf pan with plastic wrap leaving an overhang all around. Remove from heat, let cool slightly and remove the pig feet and head. Remove the rind, snout and cartilage and cut the meat into small pieces. Spread evenly in the loaf pan and press firmly.

Step 3

Strain the cooking liquid through a fine-meshed sieve into a pot and bring to a boil. Simmer briefly and stir in the parsley. Season to taste and pour over the meat in the pan. Cool to room temperature and refrigerate until jelled, about 24 hours.

Step 4

To serve, unmold and cut into slices. Serve as desired with a salad.