Brazil does not have a delicacy made of pig’s foot as the Italian zampone. But the product is used fresh in many preparations all over the country. Also called pig’s trotter in English, the cut consists of a little bit of meat, lots of collagen, nerves and bones. It needs to be blanched before using and cooked for a long time. Its most frequent use is associated with Brazil’s national dish Feijoada, a hearty stew made with beans and several meats and sausages. But it can also be roasted.