Instructions: In a large casserole combine bacon, pork shoulder with enough water to cover. Bring to a boil and simmer 5 minutes. Drain.

In a "potee" or casserole combine blanched bacon and pork with carrots, turnips, onion, leek, cheesecloth bag, beans and enough water to cover. Bring to a boil and simmer, covered, 1 1/2 hours. Add sausage, potatoes, cabbage, salt and pepper and simmer, covered, 1 hour more, or until vegetables and meat are tender.

Transfer meat and vegetables to a platter. Discard cheesecloth bag. Reduce broth until well flavored and return meat and vegetables to casserole. Bring to a simmer and cook over low heat until heated through.

This recipe yields 6 servings.

Suggested Wine: 1993 Mas des Chimeres, (Coteaux du Languedoc)

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