1. Peel and wash the carrots, peel an onion and stud it with cloves, and peel the garlic.
Put everything in a pot with 3 liters of water and the bouquet garni.
Bring it to a boil.
2. Submerge the meat, let it simmer on low heat for 1 hour and 30 minutes to 2 hours.
3. Wash the potatoes, cook them with the skin in salted boiling water for 25 minutes.
4. Peel them while still hot, cut them into slices, immediately season them with a vinaigrette of pepper, salt, mustard, and vinegar.
Retrieve the peeled onion, cut it and add it to the salad with pickles and chopped parsley. Mix everything together.
5. Cut the bacon into cubes, melt and grill it in a pan.
6. Add the bacon to the salad with a little bit of the cooking fat.
Drain the meat, slice it, and serve everything together.