3 lb. pig feet
3 lb. pig ears
3 lb. pig tails
3 lb. pig snouts
Salt & pepper to taste
1 (12 oz.) bottle cider vinegar
6 dry red peppers
1 box ground sage

Bring to boil over high heat, feet, tails, ears, snouts, red pepper and bay leaf in covered pot. Turn heat on low and cook until meat falls from bones. Cool and remove excess fat. When meat is cooled enough to be handled, with bare hands, remove all.