Pigs Trotters

Full product description

Proper nose-to-tail cooking. Pigs trotters are collagen-rich, bone-in pieces that turn silky and sticky when cooked low and slow, giving you unrivalled body for stocks, soups and braises. Brown them first for depth, then simmer gently with aromatics until the meat softens and the liquor turns naturally glossy. Shred into terrines and pies, crisp the skin under a hot grill, or use the gelatin-rich stock to power up ramen and gravies. Old-school flavour with modern versatility.

Why you’ll love it

• Collagen powerhouse for naturally glossy sauces and jellies

• Slow-cook friendly: oven, slow cooker or pressure cooker

• Brilliant for terrines, pies, soups and bone broth

• Great value, low waste and full of character

Cut details

• Whole pigs trotters, typically split (lengthways or cross-cut varies by batch)

• Cleaned and prepared by our butchers; a few bristles may remain—singing/scorching removes them

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Optional prep (clean & blanch):

   • Rinse, then simmer 5–10 mins; drain and rinse to remove impurities.

2. Brown: Pat dry and brown in a hot pan or roast tray for flavour.

3. Braise: Cover with stock/water, add onion, garlic, bay, peppercorns (soy, star anise, ginger for Asian-style).

   • Oven: 150–160°C (fan 130–140°C) 2½–4 hours, covered, until tender.

   • Slow cooker: Low 7–9 hours (or High 4–5 hours).

   • Pressure cooker: 35–60 mins at pressure; natural release.

4. Finish: Reduce the liquor to a glossy jelly. For crispy edges, chill the cooked trotters to set, then grill/roast hot to crackle.
   Food safety: Serve piping hot throughout and fully tender.

Serving ideas

• Soy–ginger braise with spring onions and chilli

• Manitas de cerdo style: tomato, paprika and peppers, finished with parsley

• Terrine/pie: shred meat with herbs and pack into a mould with reduced stock to set

• Ramen/broth booster: add to long-simmered stocks for extra body

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on day of purchase; defrost in the fridge and cook within 24 hours

• Chill cooked liquor to lift any set fat before reheating

FAQs

Are they already cleaned?
Yes—tidied by our butchers. If you spot the odd bristle, singing/scorching or close trimming removes it.

Do I need to split them?
Often supplied split for easier cooking and picking. Whole pieces can be simmered then deboned for terrines.

Why is the stock so jelly-like?
That’s the natural gelatine—perfect for sticky glazes, terrines and rich soups.

Can I make them crispy?
Yes—cook tender first, chill to set, then roast or grill hot for crackly edges.