Begin by taking the fresh pigs’ ears and, using sharp kitchen scissors, cutting out and discarding the inner ear ridged sections, leaving the larger outer portion of the ears intact

Place the pigs’ ears in a large pan of boiling water and simmer for 4-5 hours until very tender. Then drain, cool and pat the ears dry

Sprinkle the pigs’ ears with crushed sea salt. Then cut into thin strips and serve, or dust the pigs’ ears with sifted flour and fry in oil or duck fat until crisp and golden.