Pre-soaking the pork

Cup of Yum
1. Most varieties outside France need to be pre-soaked. Fill a large bowl with cold water and soak the salt pork for 6 hours in the fridge. Drain the water and rinse the pork before using.
2. Add the pork to a large pot. Cover with cold water and add the bay leaf and thyme. Bring to a simmer and cook for 1 hour. Add the thick slices of sausages and cook for a further 30 minutes. Remove from the heat and leave in the broth.
3. While the pork is cooking melt 3 tbsp of the butter in a deep sauté pan over a medium heat until bubbling. Add the carrot, celery, onion and garlic and fry gently for 4-5 minutes until soft. 
4. Add the bay leaf, thyme leaves, sage stem and rosemary along with the lentils and stir well to coat.
5. Pour in 4 cups water and bring to a simmer. Reduce the heat to low and simmer gently for 25-30 minutes until the lentils are soft, but not breaking apart. Remove from the heat and drain the remaining liquid from the lentils. Fish out the herbs and discard then season with pepper. Set everything aside until the salt pork and sausage have finished cooking.
6. When cooked, remove the salt pork and sausages from the broth (keep the broth).
7. Test the salt pork broth for saltiness. If it's very salty, dilute with water until palatable. Add 1 cup of the cooking liquid to the lentils and bring to a simmer. Remove from the heat.
8. In a bowl or plate make a layer of lentils and arrange a little flaked pork and sausage on top. If your pork has fat, add a little too - it's delicious! Scatter with some fresh parsley (optional) and serve hot.