According to residents of the Massif Central, the only real stew is potée auvergnate. This family dish is a very old speciality in the region, and is still as popular as ever.
In general, it features cabbage, potatoes, lean bacon, pork knuckle and sausage, all cooked together for several hours. The braised cabbage is then enjoyed with the pork specialities, after being topped with a splash of cooking broth.
This rich dish is ideal in winter to warm the body, and tastes wonderful accompanied by a nice red wine from the south-west, such as a Cahors.