Feet or Trotters

Trotters are the feet of four legged animals, primarily those of pig, lamb, and veal. They are considered a white offal meat. Trotters are sold either whole or boned. In either case, they will have been thoroughly cleaned and have had the hair removed. They can be prepared in any manner of ways and served hot or cold.

The classic preparation of pig’s trotters is “à la Sainte-Menehould,” in which they are breaded and then grilled or roasted and served with mustard.

Veal trotters can be enjoyed in the same manner as pig’s trotters, however, they are most often used to provide gelatin in bouillons and stocks.