1 pig's foot
2 pounds dried white beans
2 medium carrots, peeled and cut into pieces
1 large onion, stuck with 2 cloves
2 cloves garlic
Place pork rind, pancetta and pig's foot in large pot and cover with cold water. Bring to boil. Simmer 5 minutes, drain and rinse in cold water. Roll up pork rind and tie with kitchen string. Pierce sausage in several places. Set aside.
Cover beans generously with cold water in large, heavy saucepan or earthenware casserole. Bring slowly to boil. Drain. Return beans to saucepan along with carrots, onion, garlic, bouquet-garni, pork rind, pancetta, sausage and pig's foot. Pour in enough warm water to cover by 2 inches. Bring to boil again, slowly. Cook at bare simmer. Do not add salt.
Remove sausage and pancetta after about 40 minutes. Reserve. Pig's foot and rind should cook with beans until beans are done, about 2 hours. Taste cooking liquid. Season to taste with salt. Put rind and pig's foot aside with sausage and pancetta. Discard onion and bouquet-garni.