In a large stockpot, add pork butt, hocks, onion, celery, peppercorns, and bay leaves. Barely cover with water and simmer over low heat until pork is tender and meat falls off the bones, about 2 hours.
Drain and reserve the stock. Pour the solid contents onto a sheet pan so that you can easily discard the celery, onions, peppercorns, bay leaves, and all of the bones. Make sure to pull the meat completely off the bones, being careful to remove all the small pieces of bone.
Add the meat to a food processor and pulse to coarsely chop. Don't over grind.
Measure 1 gallon of stock and return it to the pot with the meat and cayenne, black pepper, salt, and sage. Bring to a simmer over low heat.
Add the cornmeal and stir, stir, stir. Simmer until smooth and thick, about 15 minutes or so. Add a little stock or water, if needed, to ensure a smooth texture.
Pour into 3 loaf pans and refrigerate until solid, preferably overnight. Unmold, slice, and fry in clarified butter until golden brown. Serve with applesauce or maple syrup.
