Eating Nose to Tail

Cleaning out my freezer I came across a pair of trotters from our meat CSA.  I'd been telling myself that I was going to bone them out and stuff them, but considering how long they'd been sitting in the freezer that seemed pretty unlikely.  Instead I turned to Fergus Henderson's second book Beyond Nose To Tail and made a lazy version of trotter gear.  By lazy I mean I put mirepoix, red wine, peppercorns, some water and the trotters in my slow cooker and let it go for 6 hours.
The house smelled terrific.  Once my slow cooker was done I strained the liquid and picked through the leftovers removing all the large bits of vegetables and bones.  Then I tore the large bits of skin, tender cartilage and meat into small pieces and placed it back in the rich liquid.
Trotter gear.
After it set in the fridge overnight I really got to see how thick the liquid actually was.  Gelatinous is an understatement.  Prying a chunk out to cook some 4th of July collard greens in took both a spoon and a knife.

The flavour is intense, meaty and very porky.  
Collard greens cooked in trotter gear
Not really sure what to do withe the rest of my trotter gear, I'm open to suggestions.