Serrano Ham on Jellied Menestra Cruda, a recipe from Pedro Subijana on the Worldwide Gourmet

Ingredients

• - 800 g (1 lb. 12 oz.) Serrano ham, in a single piece (Dry ham)
• - 1 liter (4 cups) Pork stock
• - 4 pig's feet (Pork)
• - 1 calf's foot (Veal)
• - 1 kg (2 lb.) veal shank bones
• - 3 kg (6 1/2 lb.) pork trimmings and pig's feet
• - 100 g (3 1/2 oz.) each carrot, leek, onion and turnip
• - 1 liter (4 cups) red wine
• - Water
• - Oil
• - Salt and pepper
• - 1 carrot
• - 1 turnip
• - 1 stem of chard
• - 4 green beans
• - Half a bunch of spinach
• - 4 tender almonds
• - 4 cloves of garlic, pickled in vinegar