Sheep's trotter

Spread this mixture evenly over the meat. After this, prepare a garlic mujde, diluted with white wine, and sprinkle evenly over the meat. The seasoned meat is wrapped tightly, placed in clean, airy dishes and stored in a cool place (usually in the refrigerator) for 3-5 days. After maturing for 3-5 days, the meat is taken out and placed in a cool room in which it is matured for 1-2 days, after which it is smoked over cold smoke with hard woodsmoke (acacia or beech). It is sold loose or in pieces.