Cornish Heritage Breed Pig's Trotters | Pack of Two

Cornish Heritage Breed Pig's Trotters | Pack of Two

Often seen as an unusual cut trotters are an essential ingredient in many dishes. Valued for the rich gelatine each trotter is split through the middle. Can be boiled, roasted or braised but must be cooked slowly for several hours.

Often overlooked as humble offal, pig's trotters are a chef's secret weapon for building unmatched richness, body, and gloss in classical cooking. Packed with natural gelatin rather than lean meat, these cuts require slow braising to transform tough cartilage into melt-in-the-mouth, sticky indulgence. Whether boned and stuffed for high-end dining, slow-cooked in Chinese master stocks, or simmered to create silky, body-rich gravies, pig's trotters deliver pure, unadulterated flavour.

Why Choose Primrose Herd Pork?

• Award Winning Heritage Pork
• Traditional Cornish Butchery: Expertly prepared by hand to order.
• Outdoor Reared: High welfare standards for superior meat texture.
• Rich Natural Flavour: Perfect for roasting, searing, or slow cooking.
• Chilled Delivery: Eco-friendly vacuum packaging delivered directly to your door.

Weight: Pack of Two (approx 600-800g)

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK (Primrose Herd)

Storage: Keep refrigerated below 4°C.

Delivery : Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.

👨🍳 Chef’s Tip: Master Preparing and Braising Pig's Trotters

"Pig's trotters are almost entirely skin, bone, and connective tissue, making them the ultimate test of patience in classical nose-to-tail cooking. If rushed, they remain rubbery and tough; but braised low and slow, the collagen breaks down into pure, silky gelatin. The secrets to success are singeing and blanching thoroughly to remove impurities, slow-braising for 3 to 4 hours in an aromatic stock, and boning them warm if stuffing or pan-frying."

1. Singe, Scrape, and Blanch for Purity

Before cooking, thorough preparation is crucial for clean flavour and clear braising liquor.

• Use a blowtorch or open gas flame to singe away any fine hairs, then scrape the skin thoroughly with a sharp chef's knife under cold running water.

• Place the trotters in a large pot, cover with cold water, and bring to a rapid boil for 5 minutes.

• Drain immediately and rinse under cold water. This initial blanch removes surface impurities, scum, and excess blood, ensuring your braising liquid stays silky and clean.

2. Build a Gelatin-Rich Braising Liquor

Trotters need a well-acidified, aromatic liquid to help break down the dense cartilage while infusing depth.

• Place the blanched trotters in a deep casserole dish or stockpot with 2 carrots, 2 leeks, 1 onion studded with cloves, 4 garlic cloves, a bouquet garni (thyme, parsley, bay), and 1 tbsp black peppercorns.

• Pour in 300ml of dry English cider, Madeira, or white wine, then top up with brown chicken or pork stock until the trotters are fully submerged.

3. Low and Slow Braise (3.5 to 4 Hours)

Subdued heat allows the collagen to melt without boiling the outer skin to pieces.

• Cover tightly with a lid (or a cartouche of greaseproof paper followed by foil) and place in a preheated oven at 140°C (Fan 120°C / Gas Mark 1).

• Braise gently for 3.5 to 4 hours. The trotters are ready when the meat and skin are meltingly tender, and the small bones slip out effortlessly when pulled.

4. Bone Warm for Stuffed Trotters or Crispy Croquettes

If you intend to serve trotters classical Pierre Koffmann-style (stuffed with sweetbreads or mushrooms) or press them into crispy croquettes:

• Lift the trotters out of the hot stock and let them cool just enough to handle (do not let them go cold, or the gelatin will set hard).

• Carefully slit the skin down one side and peel it back, picking out all the small knuckle bones while keeping the outer skin and meat in one flat piece.

• Roll the boned meat in clingfilm to form a cylinder and chill overnight to set before slicing and pan-frying.

5. Reduce the Stock to a Sticky Glaze

The braising liquid left behind is pure liquid gold.

• Strain the stock through a fine-mesh sieve into a clean saucepan and skim off any rendered surface fat.

• Boil rapidly over high heat for 12 to 15 minutes until reduced by two-thirds into a dark, syrupy reduction.

• Spoon this sticky glaze over the hot trotters before serving alongside a sharp apple purée or mustard mash to cut through the rich gelatin.