It's the part of the pig's leg between the fuller, juicier ham and the tougher, bonier trotter. It's delicious when cooked properly -- which is to say low and slow, whether on a smoker or in a ...

The outer skin of the trotters, after being put under cold water for a while, turns out to be very refreshing. In this episode of Gourmet Express, May Lee and Winmas Yu share with you this "Baiyun ...

While most people refer to all four of the pig's limbs as the feet (or trotters), Chinese butchers call the front legs (which are larger, meatier and more expensive) the "hands" and the back legs ...

What a rude pig! He licked Tim Tim the butcher to death and used his trotters to replace all the animal meat with a new butcher aisle, and displayed down there was: And toe\finger nails.