If using, extract the ears after about 1 hour, rinse them and dry them carefully. When you can feel the cheek starting to come away from the bone (this should take about 2½ hours), remove everything from the liquor and discard the vegetables. Return the liquor to the heat to reduce by about half, then season with salt, remembering this is served cold, which subdues flavors. While still warm, pick through the trotters and pig’s head retrieving the flesh, especially peeling the tongue. The snout is neither fat nor meat; do not be discouraged, it is delicious in your brawn.