La Pouteille

Stew of pig’s trotters with beef

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Another way of presenting pig’s trotters in a thoroughly country style comes from the upper valley of the Lot where they add some lean beef to a stew which might otherwise have been just too rich. The flaming of the trotters helps to reduce the fattiness too.


  • 4 pig’s trotters, split down the middle
  • 1 tablespoon goose or pork fat
  • 8


Ask your butcher to split the trotters for you. Clean and dry them. Melt the fat in a heavy frying pan and gently brown the trotters all over without letting the fat get too hot. Meanwhile warm a flameproof casserole and preheat your oven to 150°C, 300°F, Gas Mark 2.

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