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Pig's trotters

 
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Yorkshire Geordie



Joined: 11 Jul 2008
Posts: 1320


Location: Devon

PostPosted: Sun Apr 24, 2016 4:37 pm    Post subject: Pig's trotters  Reply with quote

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
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debbie
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Joined: 17 Feb 2007
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Location: exmoor

PostPosted: Sat Apr 30, 2016 12:16 pm    Post subject: Reply with quote

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
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debbie
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Joined: 17 Feb 2007
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Location: exmoor

PostPosted: Sat Apr 30, 2016 12:17 pm    Post subject: Reply with quote

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
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www.hiddenvalleypigs.co.uk
breeders of rare breed freerange berkshire pigs
Butchery, pig processing, smallholding and pig keeping courses just for you.  nose to tail eating is our thing.
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Toddy



Joined: 08 Sep 2007
Posts: 827


Location: Lanarkshire

PostPosted: Sat Apr 30, 2016 6:09 pm    Post subject: Reply with quote

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.
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MrsWW
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Location: West Sussex

PostPosted: Sun May 01, 2016 9:09 pm    Post subject: Reply with quote

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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