23 Ingredients
  • 5 pounds pork butt
  • 1 pound bacon
  • 1 gallon chopped celery, onions and carrots
  • 1 cup sliced shallots
  • 8 cups white wine
  • 2 gallons veal stock
  • 1/2 ounce fresh thyme
  • 1 tablespoon whole black peppercorns
  • 3 bay leaves
  • 1/2 cup olive oil
  • 8 yellow onions, julienne
  • 5 bulbs Italian fennel, julienne
  • 2 tablespoons salt
  • 1 cup sugar
  • 1 cup Zinfandel vinegar
  • 1 tablespoon freshly ground black pepper
  • 2 ounces melted, emulsified butter
  • 1/2 baguette, halved open
  • 3 ounces sliced pork
  • 2 ounces bacon
  • 2 ounces proscuitto
  • 1 1/2 ounces Comte cheese
  • 1/2 tablespoon Dijon mustard
Nutrition
14256
713% daily value
1 servings
                                       
                                            high-​fiber
     

Fat

1057% 687

Saturated

1151% 230

Trans

- 6

Monounsaturated

- 312

Polyunsaturated

- 92

Carbs

367% 1102

Carbs (net)

- 910

Fiber

768% 192

Sugars

- 588

Sugars, added

- 200

Protein

1490% 745

Cholesterol

654% 1962

Sodium

1613% 38711

Calcium

441% 4409

Magnesium

576% 2304

Potassium

1289% 45117

Iron

504% 91

Zinc

744% 112

Phosphorus

1574% 11017

Vitamin A

1985% 17863

Vitamin C

1010% 606

Thiamin (B1)

1410% 21

Riboflavin (B2)

1188% 20

Niacin (B3)

1164% 233

Vitamin B6

1358% 27

Folate equivalent (total)

611% 2446

Folate (food)

- 2275

Folic acid

- 101

Vitamin B12

402% 24

Vitamin D

5% 19

Vitamin E

253% 51

Vitamin K

1985% 1588
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