Cassoeula

Method

1. Singe the pig's snout, trotters, and rind over an open flame to remove any residual hairs.
2. Cut the rind into small squares.
3. Blanch the singed parts (snout, trotters, rind) in boiling water for a few minutes to degrease them. Drain.
4. Meanwhile, place the pork ribs in an oven-safe dish and roast at 220°C for 10 minutes to render some fat.
5. Finely dice carrot, celery, and onion to a brunoise.
6. In a large heavy pot (preferably cast iron), melt a small amount of lard with olive oil and a pinch of salt. Add the diced vegetables and a bay leaf. Sauté until softened.
7. Deglaze with white wine and let it evaporate completely.
8. Add the blanched pork parts, the roasted ribs, and the outer leaves of savoy cabbage cut into large pieces. Stir to combine.
9. Pour in enough beef broth (or water) to barely cover the ingredients. Cover with a lid and cook on medium-low heat for 1 hour.
10. After 1 hour, add the capocollo (collar), pork loin, and sausages (preferably verzini or small sausages), all cut into pieces if needed. Add the inner, more tender cabbage leaves cut into pieces.
11. Season with salt, freshly ground black pepper, and a drizzle of olive oil. Add more broth or water to just cover the cabbage.
12. Cover again and cook for another 2 hours, or until the meat is very tender and the flavors are well melded. The rind should melt in the mouth.
13. Serve hot, traditionally with polenta (taragna) or crusty bread.