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9 Meat Cuts You Should Be Cooking

Jacky Hayward | Chef's Blade

Pig Trotters


As you might be able to gather from the name, pig trotters are what they sound like: Pig’s feet. Keeping with the traditions of soul or Southern cooking, pigs feet are used to remain consistent with the rhetoric of wasting no part of an animal. French, however, also cook a dish called “Pieds de Couchon” which literally translates to feet of pig. Because this cut is literally the hoof of the pig, it’s important to wash thoroughly before cooking. Trotters can be cooked several ways; most commonly, chefs boil them on low heat for several hours in flavored broth or bake them in a bath of butter and breadcrumbs. Either way, trotters are delicious and pair nicely with traditional southern foods like collard greens and black-eyes peas.

photo from goosmurf




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