This dish can be cooked in an 8- to 10-quart Dutch oven or a large stockpot. Some of the traditional meats, such as salted dry beef or salted pork loin are difficult to find. If you use salted pork instead of fresh, soak it in cold water overnight, changing the water at least once, and then discard the water and rinse the pieces before cooking. The meats used in this version aren't too fatty and cook together at the same time. The exception is the sausage, which is added later in the cooking process. Ask your butcher to cut the meats for you.