Boiled Pigs’ Feet

Preparation info

  • Difficulty


  • Yield:

    6 to 8


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

I have a distinctly childish recollection of an old saying that in the South they eat every part of the pig except for the squeal, and they always put that in a Model-T Ford. I loved pigs’ feet as a child and prize them highly as an adult.


  • 6 to 8 pigs’ feet (4 to 4½ pounds)
  • Salt to taste, if desired
  • Freshly ground black pepper to taste
  • 4 celery ribs, broken in half
  • 2 medium-size onions, cut in half


  • Put the pigs’ feet in a kettle and add cold water to barely cover. Bring to the boil, cover, and cook about 45 minutes.
  • Add salt and a generous grinding of black pepper. Add the celery and onions. The cooking liquid should be kept at a depth of 1 inch at all times. As it evaporates, add a little more boiling water.
  • Continue cooking, covered, about 2 hours, or until pigs’ feet are very tender and almost but not quite falling off the bone.