Pig Trotter

I really don't know what to call this, but basically it's pig trotter, coppa di testa. If that makes any sense? I picked these trotters up from Louis at Hill Farm in Foster, Rhode Island, who raises beautiful Berkshire hogs. Basically I went through the same process that you would with head cheese. I cured them in a brine, simmered them in a flavorful stock, reduced the jus, and rolled them, adding a little jus to hold it together. The outcome was a little more rubbery or gelatinous than head cheese, but when sliced paper thin it's pretty good.