Pig's Trotters

Highly-regarded in classic cookery, pig's trotters* are a firm favourite with our chef community, primarily used as an addition to add gelatinous richness and increased complexity of flavour to bone broth. 

Pig’s trotters, unless you are Pierre Koffman and fancy boning-out and stuffing them, don’t constitute a meal on their own. Pig's trotters are something to add to braises or stocks, for a lip-smacking, gelatinous kick. When cooked, the skin - which will be soft and supple, plus what little flesh there is - can be chopped up and folded through the stew or braise. If ever you need to make an aspic (meat jelly) or set a terrine, then the humble pig's trotter is your friend. Simmered for hours, the liquid will be full of natural gelatine.

Chef Val Warner inspires:
"Such things as trotters are sadly left to the past but are treats in fact that are both cheap and delicious and must resurface in these lean times and forevermore.

In fact pig's trotters are a particular favourite and when visiting my kids in Spain a staple on any Pyrenean menu where cuisine from such provincial and poor agricultural areas see thrifty use of such cheap cuts.

Cover and braise the trotters in a little cider with fresh bay leaves, black peppercorns and salt until the skin is the tenderest of jelly in consistency. Remove all the meat and skin, discarding the bones and chop to small. Pile in clingfilm and then roll in to a sausage shape tying up both ends. Leave to chill before unwrapping.

The gelatinous nature will give you a well-solidified sausage. Slice and fry hard, its gluiness turning super crisp. A sort of zampone, eat on dressed lentils with maybe some glacéd mustard fruits. The stock is exceptional for other uses such as hot pies in a gravy or cold pies as a jelly.

Trotter meats are particularly fabulous combined in a pie with beef thus giving an extra layer of taste and richness.

I am always inclined to drop one or two into an Asturias-style bean stew containing butterbeans, salt pork and chorizo, little tomato peppers and saffron (amongst other things). Remove the trotters, pick and then return the meat.

In Spain pig's trotters are cooked to tender and then taken to the grill. Generally three on a plate to be picked over by the diner, sticky lips guaranteed."

*Our Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and settle in a generous and delicious outer layer. Whilst the Tamworth is prized for its superb bacon, the Middle White, due to its robust flavour, is the only British breed dedicated purely to fresh, uncured pork.