We use it in a soup with cannelini beans and cheese tortellini.

Hard to go wrong

After several hours - take it out and the meat should easily separate from the bone and skin. Shred... discard the skin... then back in the soup

The flavor is softened in the broth and is a treat in the mix.

Last edited Sun Nov 2, 2025, 02:48 PM - Edit history (1)

Small like maybe 1 pound bought at Krogers.....slice off what I want....add a ham hock for added flavor. Called Blue Grass Cottage Butt....

Sweet Italian sausage will mesh/disappear with all those beans!

You need something stronger!

My suggestions:

Pepperoni or a Hard Salami
with/without
Bacon

Hard salami is known for its bold and spicy flavor due to the addition of spices
such as allspice, coriander seed and garlic powder.

I'm planning on adding bay leaf, sauteed onion & garlic, celery, carrots to a qt of veggie stock & pretty likely tomato juice if it looks dry at about 60 minutes.. I will add canned tomatoes and my favorite vegan Italian vegan sausage about an hour before serving.

I may make jalapeno corn bread or go with garlic bread.

tomato basil bread fresh from the oven with mine. Lots of aromatic goodness. I also do the onion, celery and carrots and some Penzes spice named Justice. Goes really well. I leave the cooker on warm after the first day and the soup/stew just gets better and better the next day+. Reminds me of how one of my Great Aunts used to do on her cookstove. Always had a pot of soup/stew on the back with the cover on it and kept simmering. Her kitchen always smelled amazing because in addition to her cooking for meals and the stew pot she also baked fresh almost every day.