Called trotters by the British, these are the feet and ankles of pigs. Because they're bony and sinewy, pig's feet require long, slow cooking. They're quite flavorful and full of natural gelatin. Pig's feet are available pickled, fresh and smokedthe latter two are particularly good in soups, stews and sauces. See also pork; variety meats.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.