Pieds de Porc Sainte-Menehould

Braised-Broiled Pig’s Feet

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Pig’s feet are like tripe—you either like them, or you do not, there is no halfway about it. They are enjoyed for their texture and the flavor brewed into them in the braising process. French pig’s feet are so small that the bones too become soft and one eats the whole “trotter.” Our pig’s feet are large and one must contend with bones. Give them a try; they are less expensive than Chinese shark’s fins and have about the same gelatinous quality.