Pigs trotter can be the making of a great meal. Braised tender or roasted to crisping its skin, it is terrific for the German specialty schweinshaxe which I made recently. That dish led me to try using it for a batch of cotechino (or zampone), a trotter stuffed with its seasoned  deboned meat. It's an Italian winter delicacy which is tied to the Modena area. Anyway, it's something I wanted to try for its simple charcuterie characteristics that made the work involved interesting. It also made for a surgical maneuver to taste it. It went down great topped with a classic garnish of lentils.