Feijoada (brazilian food) for 12 peoples

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    - 400 g of dried meat
    - 400 g of smoked pork ribs
    - 1 salted pork foot
   -  2 salted pork tails
    - 200 g of salted pork ear
    - 300 g salted pork loin
    - 2 paios (Pork wrapped in large intestine casing)
    - 250 g of thick pork sausage
    - 200 g of smoked beef tongue
    - 100 g of bacon
    - 1 kg and 1/2 of good quality black beans
    - 6 bay leaves
    - 400 g of finely chopped onion
    - 200 g of chopped garlic
    - 1 cup of oil
    - 12 bahia or select oranges
    - 12 doses of brandy (for the broth)

How to Prepare
Clean salted meats thoroughly, removing excess fats and ribs, cleaning the hair, and soaking them in water for 24 hours. Change the water three to four times during this period. Pick and wash the beans, and soak for at least 6 hours. After the sauce, boil the salted meats in whole pieces, for about 20 minutes, over a high heat, throwing the water away, in order to remove the excess fat. Boil the feet and the tails separately, placing the lemon, cut in four, in the boiling water. Put the beans to cook, along with the bay leaves and two oranges, with peel, cut in halves. When it starts to boil, add the meat in the following order: dried meat, foot and ear. Half an hour later put the tongue, the tails and the rib, and after half an hour, put the loin, the sausage, the paio and the bacon, taking care to remove and throw away, during the whole cooking, the fat that goes up to the surface . Add hot water whenever necessary, taking care to keep the meat covered by the broth at all times. When the beans are soft, remove the halves of the oranges. Brown the onion and garlic well in a cup of oil previously heated in a frying pan and place in the cooking pan. After two hours start testing the degree of cooking of the meat with the fork, as not all reach the degree of softness at the same time, removing and reserving those that are already at the point. Taste the salt and skim again to remove any excess fat. Remove two shells full of grains and knead with a fork until a paste is obtained. Mix with the feijoada and lower the heat. When all the meats and beans are in place, remove and cut the meat into small pieces to serve, returning to the pan with the beans and cooking for another 10 to 15 minutes over low heat. Peel the remaining oranges, removing all the skins and seeds and cut into not too large pieces and place in the refrigerator until ready to serve. Prepare white rice, cabbage and farofa. Make a broth using 12 doses of brandy and 6 shells of the strained feijoada broth, medium thin. Serve all the meat cut into regular pieces on a large platter and the beans in a deep terrine with a lid. The other side dishes are distributed by platters and the broth should be served as an aperitif, half an hour before the feijoada goes to the table.