Dissolve salt in 3 litres of water and soak the ham hock for 24 hours.
Drain, rinse, and soak the ham hock in fresh water for another 24 hours.
Simmer brined ham hock, trotters, ears, and cooking liquid ingredients for 2.5 hours until tender.
Cool the meat, then pick all meat from the ham hocks and trotters.
Flatten the pig's ears between two weighted oven trays.
Sweat carrot, shallot, and celeriac in grapeseed oil until softened.
Mix vegetables with parsley, cornichons, mustard, wine, and picked meat.
Roll half the meat mixture in cling film and freeze for 30 minutes.
Press the remaining mixture into a terrine mould and chill for one hour.
Blend chopped eggs, mustard, and vinegar while gradually adding sunflower oil.
Stir cornichons, capers, parsley, and caper berries into the egg mixture.
Slice the frozen meat cylinder and arrange on plates to reach room temperature.
Slice flattened ears, coat in seasoned flour, beaten egg, and breadcrumbs.
Deep fry the ear slices at 180°C until golden and crisp.
Cut the chilled terrine into 2cm cubes and bread them following the same process.
Fry the terrine cubes at 180°C until crisp and serve with the ears and mayonnaise.