Clean the kale if necessary, wash thoroughly and blanch in boiling salted water for about 3 minutes. Pour the kale into a sieve, squeeze out lightly and chop roughly. Bring 1 1/2 litres of water to the boil. Season with stock, bay leaf, cloves and allspice. Add smoked pork and kale, bring to the boil and simmer for about 1 hour
Peel, wash and chop the carrots and potatoes. After approx. 30 minutes add the mead and prepared vegetables to the soup and simmer
Remove the cured pork loin and let it cool slightly. Remove the meat from the bone, dice it and put it back into the soup. Season soup with salt and pepper and serve. Mustard tastes good with it