On Mon, 13 Dec 2010 00:56:08 -0800 (PST), Lyndon Watson wrote:

> A snack and salad food that I make is pig's trotters and hocks in
> aspic. Just -
> 1. cook the hocks and trotters until the meat is truly tender and
> falling off the bones,
> 2. bone them (lots of nasty tiny bones to get out of the toes and
> knuckles),
> 3. reduce the cooking liquid to about a quarter of a cup per hock and
> trotter,
> 4. season it to taste (just salt and pepper is good; add herbs if you
> like),
> 5. chop the meat and add to the liquid in a bowl,
> 6. leave in the refrigerator until well set (overnight), and
> 7. turn out of the bowl.

Same thing goes for head cheese. Except yours is more of a toe
cheese :-)

-sw