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Place the pork knuckle in a large saucepan, cover it with water and bring it to a boil together with the whole peppercorns, bay leaves, the onion, garlic and half the bunch of rosemary, but without salt (the pork knuckle is salty enough by itself).
When the meat gets soft, take it out from the stock. Let the pork knuckle cool, discard then mince its skin and greasy parts. Take the meat apart to its fibres.
Boil the stock until it is thickened, then filter it.
Stew the shallot on some butter, add some white wine and boil it together.
Mix the tored meat, the reduced stock, the minced skin and greasy parts and the shallot. Season it with salt and the remaining fresh rosemary, then placing this mixture into the mould freeze it overnight.
Stew the onion in some butter, pour the stock and the balsamic vinegar onto it. Slow-cook it with salt, honey and thyme until it becomes a caramel colour liquid.
When cooled mix it with the horseradish and the chopped fermented cucumber. Fill the paste with this.