Rustic Pork Ham Hock Soup with Dried Tomatoes and Herb Infusion

Rinse the ham hocks under cold water and place them in a large pot.

Start the Soup Base:
Add the 3 liters of water and 5 grams of salt. Bring to a boil, then reduce the heat to low and skim off any foam.

Add Vegetables and Herbs:
Add the onion, garlic, carrot, celery, dried tomatoes, bay leaves, thyme, rosemary, and peppercorns. Cover partially and let the soup simmer on low heat for 2.5 to 3 hours.

Season and Finish:
After cooking, remove the ham hocks and shred the meat off the bone. Return the meat to the pot, discard bones and skin. Adjust the salt with the remaining 10 grams or to taste.

Serve:
Serve the soup hot, garnished with chopped parsley if desired.

Serving and Storage Tips: