Cut the meat into small bites, put them in a large tray or pot, salt to taste and saute on low heat until the excess water evaporates.
Once it's ready, leave it to cool and stuff it in clean, completely dry, large or small jars. Distribute the resulting broth into the jars as well.
Close them tightly with new caps. Arrange the jars in a large pot, pour in water 2-3 fingers above the caps and boil on low heat.
Once the water comes to a boil, keep boiling for 2-3 hours, depending on how tender the meat is. Once fully boiled, leave them to cool a bit and take them out of the water.