Bring water to a boil in a large pot with kosher salt and vegetables of your choice.

Once boiling, add the well-washed meat.

Reduce the heat to medium and simmer uncovered for 3 1/2 hours.

Remove the bones, separating the meat and skin. Trim excess fat from the skin and trotters, and remove any small bones or hard cartilage.

Finely chop the meat with a sharp knife. Cut the skin into small cubes or strips. Mix everything together well.

In a bowl, add seasonings to taste—black pepper, crushed red pepper, garlic powder, salt if needed, and 3 teaspoons unflavored gelatin. Add 4 ladles of hot cooking broth and mix well. Stir in a little chopped green onion if you like.

The next day, remove the plastic and take out the cold cut, ready to serve.

Enjoy with rustic bread, friends, and family!