Making and using pork gelatin (or trotters)

Some time ago I acquired some pigs trotters. I want to have a go at making a proper British pork pie from scratch and the recipe I want to try has pork gelatin as an ingredient. I can probably get beef gelatine but I want to make it as authentic as possible. The problem I have is I've never made gelatin before and I don't know what to expect - how long it will take and how much it will make. I have 4 feet (currently in my freezer!), so I guess that will make a lot of gelatin - far more than I will want for the pie - so what can I do with the rest? Can I freeze it? Would it store in the 'fridge? Has anyone experiences to share to help me?
Thanks!

Nancy,

I can share with you a recipe that I use for the aspic I grew up with.

For 4 trotters I would use 4 liters of water

Ingredients:
pork: trotters 4
water: 4 liters
carrots: 4
onion: 1
bay leaf: 3
allspice whole: 3
salt: 4 teaspoons
eggs: 4
white vinegar: to taste

Cover trotters with water, and peeled carrots, onion cut in halves, bay leaves, allspice.
Cook for at least for 3 hours, covered, on low medium heat.
If the water evaporated top it. before the end of cooking add salt. The meat has to separate easily form the bones.
Remove all bones and cut meat and skin into smaller pieces.
Discard the onion.
Slice the cooked carrots.
Hard boil eggs, peel them and slice.
Place slices of eggs and carrots in a large flat dish or in individual bowls. Add pieces of meat. Add the broth.
After it cools down,put to the fridge and leave for the night.
Serve with white vinegar and bread.

Having made the gelatine, do you know whether you can melt it again to make another dish? I'm wondering whether I can make a big batch, then use some for a dish like you suggest Christobal - sounds great! - and then make the pies another day and remelt the gelatine to top them up.

Nancy,

If you mean storing gelatinous broth in the freezer I think it should work. You would reheat it (like skin glue) and then use it to your liking - either for aspic or as broth for soup or stew. I have not tried it, because we consume what we cook on the spot.