Place all ingredients in a large pot. Cover with water
and bring to a boil. Season with salt. Skim, then simmer
gently until the meat is tender and falls easily from the bone, about 2 hours. Strain, reserving the cooking liquid. Debone the hocks and set the meat aside. You should have about 1 litre (4 cups) of meat. Set aside and refri-gerate 250 ml (1 cup) of the cooking liquid and 500 ml
(2 cups) of the meat for use in Tagliatelle with Pigs’ Feet.