To begin, rinse pork trotters, beef shank, and pork shoulder under cold water. Place in a large stockpot and cover with cold water. Bring to a boil and skim off foam. This ensures a clear, clean broth. Proceed to flavouring the pot.

Once scum is removed, reduce to a gentle simmer. Add onion, carrot, garlic, bay leaves, and peppercorns. Simmer uncovered for 5 to 6 hours, topping up with hot water to keep meat submerged. Move on to seasoning.

In the final hour of simmering, add salt and adjust as needed. Taste the broth—it should be well seasoned but not overpowering. Continue simmering until meat falls off the bone. Then, strain the broth.

Remove all solids and strain the broth through a fine sieve or cheesecloth into a clean pot. Set the broth aside to cool slightly. Begin sorting the meats.

Separate usable meat from bones and cartilage. Discard skin, bones, and vegetables. Shred meat into bite sized pieces. Transition to preparing the moulds.

Place shredded meat evenly into deep serving dishes or ramekins. You may mix pork and beef or layer them by type. Proceed to pouring the broth.

Gently ladle the warm broth over the meat, covering fully. Let it settle for a few minutes, skimming off any surface fat with a spoon. Let cool at room temperature before refrigerating.

Transfer the dishes to the refrigerator and chill for at least 6 hours or overnight until fully set into a firm jelly. Once set, prepare for garnishing.

Serve the kholodets cold, cut into slices or unmoulded whole. Garnish with parsley if desired. Offer alongside horseradish or spicy mustard and slices of rye bread. This pairing brings balance to the richness.