RECIPES > Starters - Selection of hot pork cuts Restaurant La Tassée (Roger Borgeot), in Lyon. Ingredients Packets of rind Pig trotters Salted belly Salted ribs Pork head 1 large cooking sausage Thyme, bay leaves, onions Shallots, carrots, parsley, garlic. Recipe Take the packets of rind, pig trotters, salted belly, salted ribs and the pork head. Cook these all together for 1½ to two hours over a low heat in a stock made up of the thyme, bay leaves, onions, shallots, carrots, parsley and garlic. Take out the rind after one hour and the ribs after 1½ hours. Put the sausage in the stock for 20 minutes. Don' forget to soak the salted pork cuts overnight to remove the salt.