Peel the potatoes, wash and drain them, and cut into large slices. Peel and slice
the onions thinly. Preheat the oven to 180°C. Place
half the potato
slices in the bottom of a large earthenware casserole
with coarse salt
, add the sliced onions, then the pig's foot (cut into 6), the marinated meats, the bouquet garni
, and finally the remaining sliced potatoes.