I'm making the choucroute bread pudding in the recent food and wine for my turkey day stuffing, and am having trouble tracking down an unsmoked ham hock in the Boston area. The ham hock is used to make a ham broth that moistens the bread pudding, and the meat is shredded and added to the pudding; the recipe also calls for slab bacon and andouille, both of which I've been able to find.
Any thoughts on using fresh pig's feet instead of ham hocks, or other possible substitutes? I assume the hock adds a gelatinous goodness to the mix that I might get with the feet instead, and I can just add some ham to the mix in order to get the flavor-- but Fergus Henderson doesn't discuss the interchange, and I am coming up empty so far.
Thanks . . .
here's the link looking for a butcher on the Boston board: http://chowhound.com/newengland/board...