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Pig trotters are the feet of the domestic pig (Sus scrofa domesticus), sold whole or split as small, bony joints of skin, tendon, cartilage and toe bones with very little muscle. Almost all skin and connective tissue, they carry hardly any flavour of their own but are among the richest sources of collagen in the carcass, dissolving under long, slow cooking into a silky, lip-sticking gelatin that thickens broths and sets terrines — a thrifty, gelatin-rich staple from French pieds de cochon to Chinese red-braised feet, Southern US soul food and Korean jokbal.