Pig's trotters

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

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

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]

In Norwegian tradision pigs feet are salted and boiled and served as syltelabb. This is a pre Christmas dish because the pig was slaughtered before Christmas, and everything was used. Today syltelabb is for entusiasts.[7]

Recipes and combinations
Pig's trotters on rice

See also

References
  1. "Pettitoes Definition". Merriam-Webster Dictionary. Retrieved 29 May 2016.
  2. 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. Heath, Adrian (30 October 2009). "A modern bargain: Pig's Trotters". BBC News.
  4. 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.
  7. https://thornews.com/2011/12/31/syltelabber-pickled-pigs-feet/ thornews
  8. Acurio, Gastón (2008). Larousse de la gastronomía peruana: diccionario gatronómico ilustrado (in Spanish). Lima: Q.W. Editores. p. 293. ISBN 9789972589379.
  9. "Una delicia del Cusco, sarza de patas de cerdo". Cuzco Eats (in Spanish). 2018-01-09. Retrieved 2019-08-23.
  10. "¿Cómo se prepara las patitas con maní? Aquí te enseñamos". wapa.pe. Retrieved 2019-08-23.
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