Another way of presenting pig’s trotters in a thoroughly country style comes from the upper valley of the Lot where they add some lean beef to a stew which might otherwise have been just too rich. The flaming of the trotters helps to reduce the fattiness too.
Ask your butcher to split the trotters for you. Clean and dry them. Melt the fat in a heavy frying pan and gently brown the trotters all over without letting the fat get too hot. Meanwhile warm a flameproof casserole and preheat your oven to 150°C, 300°F, Gas Mark 2.