Front feet are classified as offal. In the feet there are a lot of fascias, cartilages and membranes. There is very little meat and it is surrounded by a fairly thick skin. A hypertrophy of fat is quite considerable. The skin of the legs is cream. The meat is creamy-yellow with elements of pink. Depending on the length of the cut, there is usually less meat in the hind feet than in the front ones. Very often they are used to cook soups, broths and jellies with no gelatin because they contain large amounts of elastin and collagen. After removal of the bones, they can also be used for stuffing. They can be baked in the oven and grilled, then served hot with a sauce.