I have to tell you that it isn't. Or shouldn't be. If you boil a ham
hock for long enough when making a good stock you get a weak jelly
when it cools anyway. That's just from the natural gelatine in the
skin in the hock.

Linda

John Savage wrote:

It's not clear from what you say whether the 'putrifying' is an essential
part of the process, or just sloppy procedure at that particular plant?
Can you confirm either way?