Melt the lard in a heavy, nonreactive pot and fry the onion over medium heat until golden about 10 minutes.

Stir in the sauerkraut, cumin seeds and juniper berries, then add salt and pepper.

Pour in the apple juice or cider and add the pig's feet, covering them with some of the sauerkraut.

Quickly bring the liquid to a boil.

Cover the pot and bake it in a preheated 350° F. [180° C] oven for two and one half to three hours, or until the meat is tender.

Turn the pig's feet from time to time and make sure there is enough liquid in the pot.

Add a little more apple juice or cider, if necessary.

When the meat is tender, add the Calvados and a pinch of sugar and cook, uncovered, for another five minutes.

Serve with mashed potatoes.