I've been thinking about trying to tackled feijoada for a while now but am not quite sure where to start. I want to do a legitimate one with all the nasty bits (trotters!) that will make my brazilian friends proud :) Problem is: I have no idea where to find a butcher that sells the random cuts of meat feijoada usually calls for (ears, trotters, some sort of offal, dry salted meat).
Also any links to recipes or suggestions would be greatly appreciated! I'm a bit lost because some of the recipes seem pretty "tame" (only use ribs, maybe some ham hock) and others call for pretty much anything BUT traditional pork.