3. Hot to trot
3. Hot to trot (Image 3 of 8)
Over last few months Claire from the Bristol farm has been getting to grips with butchery, with the help of River Cottage butcher, Ray. Today Ray wants to show Claire just how generous a pig can be, turning the legs into a delicious chunk of boiled ham to be scoffed at the bonfire bash.
Using a bone gouger, Ray shows Claire how to remove the bone in one piece. "It's a similar instrument to the one they use in hip bone surgery," offers Ray. Well, that thought's made the process a whole lot pleasanter.
The legs dealt with, they're left with the knuckle and trotters, the cheapest cuts, which according to Hugh are two of the most rewarding. "Don't be shy, don't be squeamish," urges Hugh as he gives the piggy pinkies some oriental treatment. Try his Chinese pigs' trotters recipe.
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