It's the part of the pig's leg between the fuller, juicier ham and the tougher, bonier trotter. It's delicious when cooked properly -- which is to say low and slow, whether on a smoker or in a ...

While most people refer to all four of the pig's limbs as the feet (or trotters), Chinese butchers call the front legs (which are larger, meatier and more expensive) the "hands" and the back legs ...