Pictured here is the rear trotter from the pig. The forcemeat is flavored with ras al hanout, an exotic Moroccan spice blend. We added meat from the shoulder, knuckles, and ankles and, just for that extra special something, a few foie gras pieces. We added a touch of Activa as insurance to bind everything together. Unfortunately, our finished trotter was too large for our vacuum bags, so we divided it into two pieces. This allowed us to present the whole foot and fortuitously gave us another piece to enjoy as “seconds.” Imagine leftover trotter fried with a few potatoes and topped with poached eggs. Wish we’d thought of that a little sooner.
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