Transfer the farz, in its cotton wrapping, to a work surface and roll it back and forth, applying pressure gently but firmly. At first the farz will feel hard and rubbery, but it will gradually crumble into small bits. Keep rolling the bundle until most of the farz is in small bits (it should resemble couscous). Some stubborn pieces will remain large and somewhat hard, but don’t be concerned as they are delicious too.Carefully open the cotton bag and pour the farz onto a large warmed serving platter. Remove the artichokes from the cooking liquid and cut them into quarters. Slice the m eat from the pork hock and cut or slice the slab bacon into serving size pieces. Do the same with the kielbasa. Arrange the vegetable and the meats over and around the farz. Fill a warmed pitcher with the cooking juices and serve it separately to drizzle, not pour, over the farz.