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This is a comfort dish that is a bit of everything and the kitchen sink. But instead of the sink, the French people of southern Toulouse use the Cassole. This is a cone-shaped bowl that helps make sure as much of the top has a generous crust. Coincidentally, this recipe may be labor-intensive but is very true to the ingredients if southern France.


  • 1 Fresh ham hocks (these are fresh pig feet and not smoked) The reason you use fresh ham hocks is the amount of time it takes to cook them. They do become incredibly tender after rendering it down. Smoked ham hocks don’t have the right water content and will take much longer to soften.
  • 1 lb Boneless pork shoulder (cut these into 1-inch cubes)
  • 6 oz Pork skin (this needs ¼-inch of fat on them) (this needs ¼-inch of fat on them)
  • Salt and fresh ground pepper
  • 2 lbs Dried Tarbais or Cannellini beans (pick the better-looking beans and rinse them well)
  • 2 oz Salted pork (with the skin removed)
  • 1/3 cup Duck fat
  • 3 Small carrots (thinly sliced)
  • 2 Medium onions (fist-sized that are diced)
  • 5 oz Piece of pancetta
  • 5 oz Piece of prosciutto
  • 1 Garlic head (unpeeled and add 4 peeled garlic cloves)
  • 1 Large plum tomato (chopped)
  • 6 cups Chicken broth (1419 grams)
  • 1 Bouquet Garni (4 parsley sprigs, 3 small celery ribs, 2 thyme sprigs, & 1 bay leaf tied-up)
  • 6 Duck confit legs
  • 1 Tbsp Vegetable oil
  • 1 lbs French-style pork sausages (such as ones made in Toulouse but French nonetheless)
  • ¼ cup of fresh bread crumbs