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Ingredients

• 1 lb Boneless pork butt
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1 x Ham hock
• 3 c. White cannellini beans soaked 4 hrs
• 1 x in cold water
• 1 lb Fatback or possibly slab bacon cut 1/2" strips
• 4 Tbsp. Duck fat
•     (available at specialty butcher shops)
• 1 lrg Spanish onion minced 1/2" dice
• 2 med Carrots minced 1/2" dice
• 24 x Garlic cloves unpeeled
• 4 ounce Jambon de Bayonne
• 6 c. Chicken stock divided
• 3 x Legs duck confit split at joint
• 4 ounce Salt pork cut 1/2" cubes
• 6 x Toulouse-style sausages - boiled 4 min cooled
•     (fresh garlic sausages)
• 1/4 c. Fresh bread crumbs

Description

Cut Pork Butt Into 1-inch Cubes, Season With Salt And Pepper And Set Aside For 2 Hrs. Poke Needle Holes In Ham Hock, Season And Set Aside. Drain Beans, Cover With Fresh Water And…

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