Ingredients for 4 people
- 500 gr. of spine of pig
- 500 ox gr. (scoter or lodging)
- 500 gr. of shoulder of sheep
- Possibly a foot of pig and/or a tail of pig
- 1,5 kg. potatoes
- 1 bottle of Riesling (or another Alsatian dry white wine: Sylvaner)
- 2 large onions
- 2 cloves of garlic
- 1 furnished bouquet
- salt and pepper

Preparation
- To cut out the 3 meats of of the same pieces cut (3/4 cm) and to mix them
- Émincer 1 onion and garlic
- To place the meats, onion, garlic and the bouquet furnished in a container
- To pour the wine bottle
- To let marinate during 24:00

- To drain the meats
- To reserve the marinade
- To cut out potatoes out of discs
- To cut out 2nd out of discs
- In a terra cotta pot, to lay out one 1st layer of potatoes
- To salt and pepper
- To then lay out a layer of meat with onions
- To alternate the layers by repeating the 3 preceding points
- To pour the marinade
- To put at the furnace (180°/200°) during 2:30 approximately

Ingredients for 4 people
- 250 gr. of Beaufort
- 250 gr. of Swiss Emmental
- 250 gr. of County
- 200 gr. of Appenzeller
- 1 dry white wine glass
- 1 clove of garlic
- 150 bread gr. by anybody (if you use rods, one will need 2 of them)
- Pepper

Preparation
- To grate all cheeses and to mix them in a salad bowl
- To rub the caquelon with garlic
- To put the white wine to heat
- To add a little garlic (according to the tastes)
- To add grated cheeses
- To stir up with soft fire until obtaining a homogeneous mixture of cheeses

Accompaniments
- Potato
- Pork-butchery (believed ham, white ham, meat of the Grisons)
- Possibly of the crudenesses (eggs, gherkins)