The Pig Dip Recipe | Food Network

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, julienned
• 5 bulbs Italian fennel, julienned
• 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 prosciutto
• 1 1/2 ounces Comte cheese
• 1/2 tablespoon Dijon mustard