Pig’s trotters
Pig’s feet containing skin, tendons and bones, becoming gelatinous after long cooking. Edible yield is much lower than purchase weight.
What it offers and why to use it
Pig’s feet containing skin, tendons and bones, becoming gelatinous after long cooking. Edible yield is much lower than purchase weight. Simmer slowly or pressure-cook until very tender, then finish in sauce or in the oven. Carefully remove small bones when serving or eating.
Pig’s feet containing skin, tendons and bones, becoming gelatinous after long cooking. Edible yield is much lower than purchase weight.
From shopping to cooking
Choose
Buy thoroughly cleaned, butcher-split, chilled trotters. Check whether they are sold raw or precooked.
Store
Keep refrigerated at 4°C or below, separate from ready-to-eat foods. Follow the supplier’s use-by date and thaw in the fridge.
Prepare
Simmer slowly or pressure-cook until very tender, then finish in sauce or in the oven. Carefully remove small bones when serving or eating.
How to make the most of it
Good pairings
Pairs with pulses, potatoes, onions and stewing vegetables.
How to substitute it
Do not swap for another cut without adjusting time, fat and edible yield.
Recipes with pig’s trotters
Roasted pig’s trotters with pepper sauce and potatoes
Tender pressure-cooked trotters browned in the oven, with pepper sauce and garlic potatoes.
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