Pig’s Trotters

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 4 brined crubeens (pig’s trotters)
  • 2 carrots
  • 1 stick celery
  • 1 onion
  • 6 fl oz (175 ml) wine vinegar
  • Melted butter
  • dried breadcrumbs
  • Pinch allspice


Bandage the trotters in pairs on to splints so that they keep their shape while cooking. Put into a pot with the vegetables and cover with water and the vinegar. Simmer for 6 or 7 hours. Allow to cool in the liquid.

To serve, split the trotters in two and roll in melted butter and dried breadcrumbs mixed with a pinch of allspice. Heat slowly under a grill, or in the oven at gas mark 4, 350°F (180°C), until hot and crisp on the outside.