10 lg. pigs feet
4 lbs. pig ears
4 tbsp. or 1/4 c. salt
1 1/2 tbsp. crushed red pepper
2 c. white or cider vinegar
2 tbsp. sage

Wash the pig feet and ears in salted water.

In a large pot, put ears and feet with all ingredients. Cover with water and boil slowly until meat falls from the bones. When meat is done, allow to cool so you can pull all the meat from the bones. Cut the pig ears into tiny pieces. Mix meat well. Put the meat mixture into loaf pans. Cover with wax paper and refrigerate until firm.

If you like it spicier, add a little hot sauce before chilling.