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The feet and ankles of the pig, which are referred to as "trotters" in the UK and "crubeens" in Ireland. Because they consist of mostly tendons and bones, the feet must be cooked very slowly for a long period of time to tenderize the tough and stringy texture of the meat. Pig's feet contain a lot of natural gelatin and are very flavorful. They can be found pickled, smoked or fresh. The fresh and smoked are best used in sauces, soups and stews.
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