Hotpot With Coarse Grey Guerande Salt

Place the meat in a large 10 to 12 litre pan, filled with cold water. 

Bring to the boil, then use a skimming ladle to remove any impurities from the surface of the water. 

Change the cooking water.  Add the  bouquet garni, a peeled onion spiked with cloves and the whole, washed vegetables.  Keep covering regularly with water so that the cooking is even throughout

Add the Le Guérandais coarse grey Guérande salt and the pepper.

Cook for 3 hours in a casserole dish or for 90 minutes in a pressure cooker. 

Serve with toasted bread, traditional mustard, Le Guérandais Flower of Guérande Salt and gherkins.