If using a pigs trotter, calf foot or knuckle, blanch it in boiling salted water, for about 5 minutes. Drain, leave to cool slightly, then, cut all the meat off the bone. Cut the meat into thin, neat strips and set aside. Finely chop five of the garlic cloves. Heat the oil in a heavy-bottomed saucepan and add the chopped garlic, salami, celery, carrots, chilli, onion and four whole garlic cloves. Fry together slowly, stirring frequently, for about 10 minutes. Add the strips of meat from the pig,s trotter, calfs foot, or knuckle, and the veal and stir everything together. Pour over the tomatoes and mix again. Pour over the red wine and boil off the alcohol, season with salt, cover and simmer slowly for 2-3 hours, adding a little beef stock if the stew becomes dry. Finely chop two more garlic cloves and stir them into the stew. Cut the remaining garlic cloves in half and rub them all over the toasted bread slices. Place the bread slices in a large, warmed shallow serving bowl. Pour the stew over the bread so that the bread soaks up lots of the juice. Serve at once.