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Pig's hands are the pig's feet and are commonly used in a variety of dishes. When the animal is alive, they are called feet, but once dead, they are called hands. They are part of what is known as offal. Properties and benefits: Pig's hands belong to the group of pork meat, making them a rich source of B vitamins. They are particularly high in B1 vitamins, which are recommended for pregnant and breastfeeding women. This type of vitamin helps with stress and depression. They also provide iron, protein, calcium, potassium, iodine, zinc, carbohydrates, magnesium, phosphorus, and sodium. The most notable feature of pig's hands is their collagen content, a protein that helps protect our skin. They are recommended for people with allergies to seafood, fish, eggs, and nuts. They are an excellent food for promoting nail and hair growth. Nutritional value per 100 grams: Energy: 238 kcal Fat: 16.1 g Protein: 21.9 g Storage and tips: Once purchased from the market, the first step is to clean them thoroughly. Then, they are boiled in water with salt, onion, leek, carrot, clove, thyme, pepper, and bay leaf. Recipe and uses in the kitchen: The most common preparation is in a stew, Basque style, or Navarrese style. To make a stew, the hands need to be cleaned well and cut longitudinally. In a pot, they are boiled together with vegetables: two chopped onions, two cloves of garlic, three tomatoes, diced chorizo, a glass of white wine, two chili peppers, paprika, saffron, pepper, and salt. Add water until everything is covered and simmer for an hour and a half, until the hands are tender. It is recommended to prepare the dish the day before consuming it.