Cooked pig’s trotter

Cut of meat: pork, rind and pork fat.

Processing: a sausage product, prepared with pork only, minced, ground, seasoned according to tradition and stuffed into the skin of a pig’s trotter.

Weight: 1.2 kg variable

Organoleptic properties: when cut, the slice is compact with a unifom grain and a pinkish to red colour.

Eating suggestions: remove from the protective bag and immerse in cold water. Bring to the boil over low heat, piercing it with a fork. Leave it there and continue cooking for at least 3 hours. Once removed from the cooking water, slice and serve hot with traditional side dishes.