This would work very well. Most butchers will have packs of 1 or 2 pigs trotters - scrub well, heave ONE into the pot with the pease and when cooked you’ll have a lovely gelatinous stock.
They don’t have much taste - you can make sweet fruit jellies with pigs trotters and very nice they are too - but the collagen/gelatine they release is incredible. Freeze the other trotter for the next time.
Yeah, that’s kinda what I was thinking, it lacks the collagen that hock would come with.
You could add a pigs foot like for holodets but idk how palatable that sounds. Chicken wings would also add collagen
Otherwise bones with a little vinegar work.
This would work very well. Most butchers will have packs of 1 or 2 pigs trotters - scrub well, heave ONE into the pot with the pease and when cooked you’ll have a lovely gelatinous stock.
They don’t have much taste - you can make sweet fruit jellies with pigs trotters and very nice they are too - but the collagen/gelatine they release is incredible. Freeze the other trotter for the next time.
Wondering if Melbcat might enjoy. She wasn’t big on bone broth though because it didn’t have a strong flavour. She likes a meaty taste
You could try asking for the end bits? Will still lack jelly but can be cut chunky.