Stop hyperventilating. I'm not going to tell you to eat a pig's foot. I don't even eat them, usually.
What I do is toss one of them (well, half of one of them) into whatever big pot of stuff I'm about to slide into the oven -- if it's going to be cooking long enough, I don't even thaw the foot first -- and then fish its remains back out when the pot is done.
Why, you ask? Because, in addition to lots of annoying little bones and delicious but hard-to-retrieve nuggets of meat, pig's feet have tons of connective tissue. During a long, slow cooking in low, moist heat, this connective tissue melts and adds flavor and body to the liquid in which it is cooking.
Black beans, onions and ancho peppers simmered in beer? Pig's foot.
Slow-cooked pasta sauce? Pig's foot.
Short ribs braised in red wine? Pig's foot.
Chikpeas, carrots and curry powder simmered in coconut milk? Pig's foot.
Braised kale? Pig's foot.
You can get them at Price Chopper, split in half. Wrap them individually and keep them in a large, labeled ziplock bag in your freezer and you'll always have them when you need them.
That labeling part is important. You don't want to mix these up with the boneless chicken breasts.