On separate half-sheet pans, coat pork neck and half of the vegetables with olive oil and salt. Roast at 400 degrees until brown. Reserve pork. Pulse vegetables. Deglaze roasting pans with a splash of white wine and add to processor. Add paprika, sage and serranos. Pulse.
In a 6 quart enameled stock pot, layer water/soy/wine, the other half of vegetables, neck bones then processed vegetables. Place in oven with lid slightly ajar.
Cook for an hour, check meat for tenderness. If necesssary, cook for additional time. When meat is tender, remove neck bones and reserve to cool, putting pot back in oven. When cool, separate meat and chop. Include cartilage to taste. Remove pot from oven, add pork, let sit for a half hour on stove top, covered.
Serve with a hearty red wine, like a Cotes du Rhone Villages.