Spicy Trotters

I’m a big fan of using cheaper cuts of meat and what we call ‘head to tail’ cooking in the industry. Head to tail cooking means using as much of an animal as possible. Growing up in a poor community one learns to be creative with all parts of an animal and nothing is ever wasted.

Although I’m used to seeing chicken, goats, sheep and cows being slaughtered ritually, it’s rare to see a pig being slaughtered.

One part of the pig that is hugely popular in South African cuisine i