Place the pork meat on the bottom of the pot, over which we put the turkey meat. Place the vegetables over the meat, which I left whole. Season with salt, peppercorns and two bay leaves. Fill the pot with cold water, which must well exceed the level of the ingredients and put the pot on the fire.

Turn the heat to maximum, until it starts to boil, then reduce to medium to low for about 30-35 minutes, during which time we gather the foam formed on top with a spoon. After half an hour, turn the heat to low and simmer everything for at least 3-4 hours, until the meat comes off the bone and the bones and skin will release gelatin from them.

Leave the pot aside to cool; after them, remove all the solid contents of the soup pot, separate the meat with the bones in a bowl and separate the vegetables. I will pass the juice left in the soup pot through a sieve in which we put one head of crushed garlic.

Debone all the meat, which is a slightly complex operation, removing all the bones, including the small ones. Divide the boned meat evenly in the plastic bowls, then pour over the stock, which is rich in gelatin. Place them in a cool place, such refrigerator, and wait for the aspic to harden.

Take a bowl from which, if necessary, remove part or all of the fat layer above. Serve cold, cut into more giant cubes and sprinkled with Hungarian sweet paprika. Serve with sliced red onions and lemon juice on top