Dear group,
Apologies if I’m in the wrong place or if I’ve over-looked a hundred times before asked question. Point me to the right place if that’s the reality 
I would like to prepare a stuffed pigs leg beginning with the leg from the elbow or knee down to the foot. Similar to zampone but more of the leg than is traditionally used in this recipe.
I want to keep the foot intact and all the skin down the leg to the foot.
So if someone knows or has experience in removing the bone and the meat from the leg while keeping the skin in tact I would be most grateful. the foot bones can stay as and where they are.
Hello Kitchen Witch,
Thanks for your time.
That link isn’t the answer I’m afraid. I need to leave the skin intact and attached while removing the bones.
Thanks anyway.
I think your best bet would be to have a butcher do it for you.
Hello ivdkeyes,
Thanks for your attention. I’m grateful.
I suspect that you’re right but the only problem is that I’m in Thailand and the meat comes into the market already butchered. The sellers are not specifically trained and the level of language required is quite complex.
I may try a couple and see where the problems lie then try to deal with that. I suspect that if I can peel the skin away from the meat and fold it down, then that’s a good place to be.
Once again thank you.