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