To begin, place pig’s trotters, onion, carrot, bay leaves, and peppercorns in a large pot. Cover with water and simmer gently for 3–4 hours until reduced. Strain and set aside. If using gelatine, bloom in warm water later and add to hot strained stock. Move on to making the pastry.

In a saucepan, heat water, lard, butter, and salt until melted. Immediately pour over the flour in a large bowl and stir with a wooden spoon. Knead briefly until smooth. Keep warm and pliable by covering with a cloth. Prepare the pie tin next.

Take two thirds of the pastry and roll it out thickly. Line a greased 20cm springform tin or traditional pie mould. Press firmly into the corners but avoid cracks. Leave pastry slightly overhanging at the top. Transition to preparing the filling.

In a bowl, combine pork shoulder, pork belly, and bacon with salt, pepper, nutmeg, sage, and mace. Mix thoroughly by hand for even seasoning. This ensures depth of flavour in every slice. Transition to assembling the pie.

Spoon the pork mixture into the pastry case, pressing down firmly to avoid air pockets. Dome the filling slightly higher in the centre. Move to sealing with pastry lid.

Roll out the remaining pastry to form a lid. Place over the filling, press edges firmly together, and crimp neatly. Cut a small hole in the centre to allow steam release. Proceed to glazing.

Brush the pastry with beaten egg. Bake in a preheated oven at 180°C (fan 160°C) for 30 minutes, then reduce to 160°C (fan 140°C) and bake for another 1 hour 15 minutes. Allow to cool slightly before adding jelly.

Warm the prepared stock (or gelatine mixture). Pour carefully into the steam hole using a funnel, letting it settle into gaps between meat and pastry. Chill in the fridge for at least 4 hours or overnight until jelly sets.

Slice thickly and serve cold with English mustard, pickles, or a simple salad. Presentation tip: Pair with chutney for balance or place on a wooden board for a rustic serving style.