A pig's trotter, also known as a pettitoe, is the foot of a pig. The cuts are used in various dishes around the world, and experienced a resurgence in the late 2000s.
Pig's trotters, served as Irish-style Crubeens in Illinois
Wonton noodles with pig 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. 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.
Chef Marco Pierre White has long served trotters at his restaurants, based on the original recipe of mentor Pierre Koffmann. In the New York City restaurant Hakata Tonton, 33 of the 39 dishes served contain pig's trotters.
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. In 2008, British supermarket Waitrose reintroduced trotters to its stores, and found that they quickly became popular. 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.
Recipes and combinations
- Bean crock/les pais au fou in Jersey, Channel Islands
- Cappello da prete in Modena, Italy
- 豬腳 Cantonese zyu1 goek3 Mandarin zhu1 jiao3 a traditional Chinese ingredient most commonly used in the postpartum dish pig trotters with ginger and sweet vinegar 豬腳薑醋, also common among Chinese, specifically Cantonese, diaspora around the world.
- Cotechino in Modena, Italy
- Crubeens in Ireland
- Pezinhos de coentrada (trotters with coriander) in Alentejo, Portugal
- Pied de cochon in Sainte-Menehould, France
- Ragoût de pattes de cochon in Québec, Canada
- Tebichi in Okinawa, Japan
- Tom tin moo in Laos
- Crispy pata and paksiw na pata or patatim in the Philippines
- Rukyta kiaulės koja in Lithuania
- Zampone in Modena, Italy
- Jokbal in Korea
- Peus de porc in Catalonia
- Souse in Barbados and St. Vincent and the Grenadines
- Spitzbein or Pfoten in German, known as golonka in Polish
- Stelze in Austria
- Syltelabb is a traditional Norwegian dish
- Körömpörkölt in Hungary
- Svinjske nogice, lit. "pigs' feet" in Serbia, Croatia, Bosnia and Montenegro
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.
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