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Fair enough. Always good to have some fatty pig to knaw on.
Otherwise it's a Pierre Koffmann classic dish. You basically take the whole inside out using some fiddly knife skills, leaving the skin and the end of the trotter only. Then you stuff it with various things leaving you with a delicious crispy outside and actually edible food in the middle.
You can get them at Koffmanns brasserie. I would reccomend it!
http://www.pierrekoffmann.co.uk/pieds-de-cochon-aux-morilles/
jb000
TvH
Just noshing on the crackling. Boiled and roasted and crisped up with jerk marinade. Not my idea, but an interesting nibble. I think they were about 7p each.
How do you go about stuffing a foot?