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Yorkshire Geordie

Pig's trotters

It is a well known saying, "The only thing you cannot eat of a pig, is its squeak."

This is an interesting article explaining the culture of pigs in Andalucia:-
https://challenges.openideo.com/c...g-is-its-squeak-andalusian-saying

Now then, what can be made of a pig's trotters that is edible?  

Martyn
debbie

I pop them in the pot when I am making brawn - preferably brined for a couple of days first - usually too much stock there just for the brawn so I use excess as jelly for pork pies or for braising the faggots in.  I am not really into eating the trotters themselves - too much cartilage and bone for me but I do pull off any meat I can and add that to the brawn - brined they make excellent stock for pea and ham soup etc
debbie

I pop them in the pot when I am making brawn - preferably brined for a couple of days first - usually too much stock there just for the brawn so I use excess as jelly for pork pies or for braising the faggots in.  I am not really into eating the trotters themselves - too much cartilage and bone for me but I do pull off any meat I can and add that to the brawn - brined they make excellent stock for pea and ham soup etc
Toddy

If you pressure cook them they'll more or less dissolve. They make brilliant jelly and stock. Both make rich hearty gravy and are excellent in pie makings. The jelly freezes well in tubs and that keeps it to hand long term. It can also be used to set potted hough….think pepper or allspice seasoned finely shredded meat in small ramkins. Sliced up for salad or on oatcakes or served with veggies for dinner.
MrsWW

I'm sure I've seen on Masterchef or somewhere similar where they were stripped out, stuffed with something, sewn up and then roasted. Otherwise, as has been said, lots of bone/cartilege and not much meat.

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