Pigs Feet

What it's good for:

Add them to pork stock for extra body and collagen. Braise them in liquid at 300°F for 3–4 hours until very tender. Use them in traditional dishes like pozole or Italian pig's feet with tomatoes and wine.

The collagen they release makes any stock or braise richer and more gelatinous.

Here's what you're getting:

Pigs feet are almost entirely skin and connective tissue, almost all collagen. Simmered or braised long enough, they break down and make broth remarkably thick and rich.

From pigs raised on pasture with GMO-free feed.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed pigs feet in the fridge for 1-2 days, or refreeze immediately if not using.