Stuffed Pigs’ Trotters

Ironically, these days the cheap and tasty pig’s foot is not a very popular cut outside our Michelin three-star restaurants, where Pierre Koffmann of La Tante Claire first made them gourmet fare by stuffing them with truffles and foie gras.

Jellied trotters are less exotic but very easy to make – if labour-intensive – and their high natural gelatine content means the cooking liquid sets to a splendid jelly. For this reason a split trotter is a good thing to include in any stew, wher