FOR THE PASTRY :
1 cup lard, cubed and chilled
4½ cups flour
½ tsp. kosher salt
1 egg, lightly beaten
FOR THE BROTH AND FILLING:
1 lb. pig's feet
8 oz. pork bones
6 whole black peppercorns
1 large y ellow onion, chopped
1 large carrot, chopped
1 rib celery , roughly chopped
1 bunch flat-leaf parsley
2 lb. pork shoulder, trimmed and cut into ¼" cubes
8 oz. pork belly , cut into ¼" cubes
8 oz. slab bacon, cut into ¼" cubes
1 ½ tsp. kosher salt, plus more to taste
½ tsp. freshly grated nutmeg
½ tsp. ground mace
½ tsp. ground black pepper
½ tsp. ground white pepper