This includes the whole lower leg, including the feet (or trotters). The feet and ankles of the pig, also called "pig's feet." Because they are made up of mostly tendons and bones, they must be cooked very slowly for a long period of time because the meat is tough and stringy. They contain a lot of natural gelatin and are very flavorful. Trotters can be found pickled, smoked or fresh. The fresh and smoked are good in sauces, soups and stews.