Rinse the meat and cut roughly into cubes. Peel the onions, halve them and cut them into tender strips. Rub off the thyme leaves. Put everything in a large saucepan, squeeze and add the garlic, mix well, add the bay leaves, season with salt and pepper and pour the wine. Put everything in the refrigerator for 24 hours with the lid closed.
The remaining vegetables, rinse, clean and coarsely chop. Season these vegetables lightly with salt.
Grease a large oven-proof tureen, put the vegetables, meat and onions in it and pour the wine broth over it. Rinse the pig’s trotter, cut it in half and place it on top of the quantity. Butter the rim of the vessel and the lid.
Knead flour, water and yeast to a dough and form evenly on the terrine rim and press the lid on tightly. Cook the bakery oven for 3 hours at 175 °C.