Pig's trotters

A pig's trotter in front of baby-cut carrots and garlic cloves

A pig's trotter, also known as a pettitoe,[1] is the culinary term used to refer to the foot of a pig. The cuts are used in various dishes around the world, and experienced a resurgence in the late 2000s.[2]

Description

Pig's trotters, served as Irish-style Crubeens in Illinois
Wonton noodles with pig’s trotters braised with nam yu (fermented bean curd)

Before sale, the trotters are cleaned and typically have the hairs pulled with a hot tank and beaters.[3] They are often used in cooking to make stocks, as they add thickness to gravy, although they are also served as a normal cut of meat.[3]

Chef Marco Pierre White has long served trotters at his restaurants,[4] based on the original recipe of mentor Pierre Koffmann.[5] In the New York City restaurant Hakata Tonton, 33 of the 39 dishes served contain pig's trotters.[6]

Following the late-2000s financial crisis, there has been a boom in popularity of pig's trotters in the United Kingdom as a revival in cheap meat recipes occurred.[2] In 2008, British supermarket Waitrose reintroduced trotters to its stores,[4] and found that they quickly became popular.[2] In 2009, Pierre Koffmann set up a pop-up restaurant, and found that diners ate an entire month's stock of 500 pig's trotters in less than a week.[2]

Recipes and combinations

Pig’s trotters on rice

Pig's trotters are used in many Asian and European cuisines. However, they are less common in Muslim majority countries as the result of Islamic dietary law which forbids the consumption of pork. In these countries, cow's trotters are a popular halal alternative.

See also

References

  1. ↑ "Pettitoes Definition". Merriam-Webster Dictionary. Retrieved 29 May 2016.
  2. 1 2 3 4 Carmichael, Sri (21 October 2009). "Pig's trotters fly off the shelves as customers seek cheap meat cuts". The Evening Standard. Archived from the original on 24 October 2009.
  3. 1 2 Heath, Adrian (30 October 2009). "A modern bargain: Pig's Trotters". BBC News.
  4. 1 2 Wallop, Henry (21 September 2008). "Credit crunch sees Bath chaps, ox cheek and pigs trotters return". The Telegraph.
  5. ↑ Cooke, Rachel (20 June 2010). "Pierre Koffmann: 'Not enough British chefs cook from the heart'". The Guardian.
  6. ↑ MacDonald Smith, Fiona (3 March 2008). "Pigs' feet: the new superfood". The Telegraph.
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