Pig’s Trotters

 

These are usually braised, or served cold in a vinaigrette. Before this, first scrape away the hairs between the toes, halve or bone them as shown here, then poach in stock for about 1½ hours.

HALVING

Cut lengthwise right through the middle of the trotter, between the bones.

BONING

Cut through the skin of the trotter down to the bones, then lift and scrape the flesh away from the bones until it is released.