Other
Pigs Trotters
Pig's feet, a cut of skin, bone, tendon, and a little meat. The value is the collagen, which turns to gelatin in a long simmer.
Origin
A traditional cut of the pig, used in European, Asian, and Caribbean cooking.
Flavour
Porky and gelatinous once cooked, mild on their own.
How to use it
Simmer them for hours for broth, stew, or a boned terrine.
Storage
Refrigerate and cook within a day, or freeze.
Recipes using it
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