Pickled pigs' feet
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The feet of domestic pigs are typically salted and smoked in the same manner as other pork cuts, such as hams and bacon. It is common to preserve them in a manner very similar to home canning and processes for pickled vegetables; typically a saturation of hot vinegar brine is used. Such methods allow them to be preserved without the need for refrigeration until the jar is opened.
Pigs’ feet that are pickled are usually consumed as something of a snack or a delicacy rather than as the primary focus of a meal as its meat course. However, pigs feet are not always pickled and in the aforementioned cultures, may be cooked as a part of a meal, often with vinegar and water to preserve their natural flavor. They have a high fat content, with almost an equal portion of saturated fat to protein.
In Mexico, it is known as "manitas de cerdo en vinagre" or "en escabeche". In Chinese, it is called "卤猪脚" (lǔ zhūjiǎo, "brined pig foot"), and is usually eaten in a stir-fry or a stew.