Pigs Trotter

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top 1000Season to Taste
Season to Taste

By Liam Tomlin

Published 2005

  • About
Most pork on the market has been reared indoors and fed on meal, which results in very lean animals. Pork is best bought from a specialist pork butcher who will sell an outdoor reared breed of pork such as the Saddleback or Tamworth which will be fatter, meatier and have more flavour than the alternatives. It will also be able to provide fresh charcuterie, sausages, pancetta, pig’s blood, caul, ears, head, trotters and skin for crackling.

Choose the front trotters of the pig as they as they are meatier than the hind trotters. Over a low, open flame, singe any remaining hair from the trotters. Bone-out the trotters taking care not to puncture the skin and soak them in cold water for 6 hours to remove any trace of blood before braising them slowly in stock for 3 hours until tender. Allow to cool and remove the remaining bone from the trotters before stuffing them.