We have used all the heads, trotters etc; everything bar the intestines. The dogs get the pluck (heart, lungs, tongue, oesophagus), I make pate from the livers. I use the trotters to make jelly for the pork pies. I used to have a Chinese customer who would buy EVERYTHING but she's moved away now :-(
We send our pigs to slaughter in small groups and I get the heads cut in quarters - so no problem with recognising our former friends! I had a marriage proposal as a result of my brawn!
I have a recipe for potted hough:
1kg hough
1 marrow bone split or sawn in half
2 trotters
2 carrots, 1 onion, peeled
1 bay leaf
seasoning to taste
Cover meat, veg and bay leaf with cold water, bring to boil & simmer for 4 hours, skimming off any froth. Remove meat from pan, discard vegetables & bones. Leave meat overnight to cool. Strain stock and leave to cool, then skim fat from stock.
Next day put the cleaned stock on to heat and boil until it's reduced to a good beefy liquid. Mince the meat (plus the skin from the trotter if you like - but i leave it out!) and mix in seasoning. Put the meat into dishes/moulds, and pour the stock over. Leave to cool, then set in the fridge.
Yum!!