In Burgundy, this hotpot is traditionnaly reserved for the feast days or for the family meals. It is a winter dish in the colors of the countryside with the pork and the vegetables of the kitchen garden cooked for a long time and served hot.

 43% vegetables (cabbage, potatoes, leeks, carrots, beans and bullion white kidney beans, turnips) - Cooking juice (water, frost, salt, vegetable broth (dehydrated vegetables (potato, leek, celery, onion ), sucrose), white pepper, coloring: caramel, natural flavors) - meats pork 26%: pork knuckle (knuckle of pork meat, water, salt, preservative E250), Toulouse sausages (pork lean and throat , salt, dextrose, acidity regulator E262, spices and herbs, taste enhancer E621, antioxidant E316, natural flavors, colors E120 and E100, preservative E252), bacon (pork, salt, dextrose, glucose syrup, antioxidant E301, E250 and E252 preservatives, natural flavors, spices) of sulphites, celery, lactose.