Bring a large pot of salted water to a boil. Immerse the bacon, pig foot, ham hock and pig neck and boil for about 1 hour. Wash all the cabbages, add a touch of vinegar, and then drain. Combine the peppercorns, juniper berries, cumin, bay leaves and cloves in a cheesecloth and tie string around the top to make a bouquet garni.
After 1 hour of boiling the meats, add the bouquet garni, sausages, turnips, carrots, garlic and onions and cook for about 30 minutes.
To serve, arrange the meats and vegetables on a platter and reserve the bouillon from the meats to dip bread in.
Recipe courtesy of Bernard and Philippe Trincaz