One of the farmers at the Dupont Circle farmers market had pigs feet, which I bought, but they are whole and not split. Recipes I see for stock, for posole for example, call for the feet to be split, probably for the best flavor. Can I use the whole feet for stock without splitting them, or do I need to figure out how to hack open those little daddies? I have no idea how to go about this without losing some appendages of my own. Has anyone split pig's feet themselves?