1 small ham hock, washed, 2 pig's trotters (approximately 550g/1lb 4oz in total), 2 pig's ears, 500g/17½oz salt, 3 litres/5 pints water
600ml/1 pint white wine vinegar, 250g/9oz caster sugar, 50g/2oz freshly grated horseradish root (or creamed horseradish sauce), 2-3 sprigs thyme, 1 bay leaf
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