Pigs trotter can be the making of a great meal. Braised tender or roasted to crisping its skin, it is terrific for the German specialty schweinshaxe which I made recently. That dish led me to try using it for a batch of cotechino (or zampone), a trotter stuffed with its seasoned deboned meat. It's an Italian winter delicacy which is tied to the Modena area. Anyway, it's something I wanted to try for its simple charcuterie characteristics that made the work involved interesting. It also made for a surgical maneuver to taste it. It went down great topped with a classic garnish of lentils.
In one of our first interviews from 2005, we invited Jacques Pepin into our kitchen. Years previously, Stir the Pots...