Selection of hot pork cuts
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.
- Packets of rind
- Pig trotters
- Salted belly
- Salted ribs
- Pork head
- 1 large cooking sausage
- Thyme, bay leaves, onions
- Shallots, carrots, parsley, garlic.