Trotters are pigs’ feet prepared as food — a cut that is all skin, tendon, cartilage, and bone, rich in collagen and gelatin. They need long, slow cooking — simmering, braising, or stewing for hours — to turn the tough connective tissue meltingly tender. The reward is a rich, lip-coating texture prized across many cuisines: French pied de cochon, Chinese braised trotters with soy and star anise, Caribbean souse, Southern American pickled pigs’ feet. They are economical and deeply savoury, though bony and fiddly to eat. Nutritionally they supply protein and collagen but little else; they are eaten for pleasure and tradition rather than nutrition, and they exemplify nose-to-tail eating.