Knuckle, eye and skin pork boil in a small amount of water with salt and dry roots. For 10 minutes until cooked add allspice and Bay leaf. I cooked in a slow cooker for 3 hours.
Shape cover with cling film /stock, enough to cover the top/ at the bottom put a layer of pork skins and the ear. Knuckle disassemble into pieces of meat of medium size.
Garlic and herbs are minced, salted cucumbers cut into cubes of medium size. All mix, add capers.
Mix with meat, add a ladle of broth from the knuckle. The broth should be slightly salted.
Put the meat in the pan.
Cover the terrine with pork skin, wrap in film and cool. It holds its shape well, although it was prepared without the use of gelatin. Very tasty, as itself, and the form of a sandwich with black bread and horseradish.