Here???s what I???m a???gonna use: garlic pork sausge, prosciutto (I should have gotten a slab, but I come up with a rather clever and pleasant approach to these lovely slices of soft sweet prosciutto di parma), pork butt, country cured ham (as opposed to ham hock and sat pork, this bone-in thin-sliced super-salted ham is a great addition to this meal), and two legs of dug confit???that is, roaste