One meaty pig trotter, either whole or cut down the middle lengthwise (as shown in the photo) perfect for a gelatin rich broth.
When using trotters for broth you should always boil for 10 minutes and then drain and discard the water to get rid of any impurities before returning the feet to your stock pot for the broth making process. Simmer on medium for approximately 8 hours before removing and straining through fine mesh or cheesecloth. Simmering longer will continue to render more gelatin from the foot, but your broth will turn cloudy.
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