Pig's Trotters

The Secret Ingredient for Rich Stocks and Braises
Highly-regarded in classic cookery, pig's trotters are a must-have for creating rich, flavourful stocks and broths, beloved by our chef community for their ability to add natural gelatine and incredible depth of flavour. Whether you're enhancing a bone broth, slow-cooked stew, or hearty braise, pig’s trotters bring a lip-smacking, gelatinous richness that elevates any dish.

Pig’s trotters are not typically a standalone dish - unless you're inspired by Pierre Koffman to bone and stuff them - but they are the perfect addition to braises or ragùs. Once cooked, the tender skin and small amount of flesh can be chopped and folded through your stew, adding texture and flavour.

If ever you need to make aspic (meat jelly) or set a terrine, the humble pig's trotter is your indispensable friend. When simmered slowly for hours, they release natural gelatine, transforming your liquid into a beautifully set masterpiece. Whether you're preparing stocks, bone broth, or classic terrine recipes, pig's trotters are an essential ingredient for any serious cook.

Chef Valentine Warner Inspires
"Pig's trotters are sadly relegated to the past but are, in fact, both cheap and delicious - treats that must resurface in these lean times and remain forevermore.

Trotters are a particular favourite of mine, and when visiting my kids in Spain, they are a staple on any Pyrenean menu. In provincial and agricultural areas, these thrifty cuts are used with great skill to create outstanding dishes.

Braise the trotters gently in cider with fresh bay leaves, black peppercorns, and salt until the skin reaches the tender consistency of jelly. Once cooked, remove all the meat and skin, discard the bones, and chop the meat finely. Roll the mixture tightly in cling film, creating a sausage shape, and tie both ends. Chill until set, then slice and fry hard. The gelatinous texture crisps beautifully - a kind of zampone - perfect served on dressed lentils with glacéd mustard fruits.

The stock left behind is exceptional and can be used for hot pies with rich gravy or as a jelly for cold pies. Trotter meat also adds incredible depth to beef pies, offering an extra layer of flavour and richness.

For a comforting dish, I often drop a couple of trotters into an Asturias-style bean stew. Packed with butterbeans, salt pork, chorizo, peppers, and saffron, the trotter meat is picked and returned to the pot, transforming the dish.

In Spain, pig's trotters are often cooked until tender and then grilled. Usually served three on a plate, diners pick over them, savouring their sticky, gelatinous texture - sticky lips guaranteed."