Pork Trotter / Pied de Porc

Pork trotter (French: pied de porc) is the foot of a pig. It contains skin, connective tissue, tendons and bones, with relatively little conventional muscle meat. Its high collagen content makes it valuable for adding gelatin and body to stocks, broths and braises.

Preparation

Trotters are cleaned and prepared before cooking. Depending on the supplier, they may arrive whole, split lengthwise or cut into sections. They are commonly simmered or braised for several hours until the connective tissue softens and the meat can be separated from the bones.

Classic culinary uses

• Pieds de porc panés: cooked trotters that are boned, prepared, breaded and grilled or pan-fried.
• Stocks and broths: used to add gelatin and body.
• Terrines and charcuterie: picked meat and gelatin-rich cooking liquid can be used in suitable preparations.
• Stuffed preparations: boned trotters can be filled and shaped before cooking or finishing.

Chef’s tip: Simmer gently until the connective tissue is tender, then remove all small bones carefully. Strain the cooking liquid and chill it under an approved process.

Key distinction: A trotter is the pig’s foot; pork hock or shank is the lower leg above the foot and contains a different proportion of meat and connective tissue.