Everything but the oink.

If you only ever shop at a supermarket, you will be supplied with very limited cuts of meat. I use my local butcher as often as I can and buy heart, liver and, in the case of what I'm cooking today, pork knuckles. The modern posh description is a 'shank'. It's the bottom end of the leg. It will require a bit more cooking and it has the thick bone running through it. The skin is thicker but the fat is thinner. Braise it with plently of stock, root veg and onions. I put mine on to cook this evening and will leave it on the 'low' setting to eat it when I come home tomorrow. I serve it with stuffing balls and steamed cabbage. Our butcher charged me £1.09 for the knuckle and we'll stretch it to the two of us. As a meat eater, I believe that nothing should be wasted, that offal should be used for pate, faggots and eaten in it own right, that trotters are delicious and we should eat everything but the oink