A pig's trotter, also known as a pettitoe, [1] is the culinary term for a pig's foot. It is used as a cut of pork in various dishes around the world, and experienced a resurgence in the late 2000s. [2]
A pig's trotter, also known as a pettitoe, [1] is the culinary term for a pig's foot. It is used as a cut of pork in various dishes around the world, and experienced a resurgence in the late 2000s. [2]
Before sale, the trotters are cleaned and typically have the hairs pulled with a hot tank and beaters. [3] They are often used in cooking to make stocks, as they add thickness to gravy, although they are also served as a normal cut of meat. [3] In Puerto Rico, a tomato-based stew of pigs' trotters with chickpeas is called patitas de cerdo. Sometimes potatoes or butternut are added. British chef Marco Pierre White has long served trotters at his restaurants, [4] based on the original recipe of mentor Pierre Koffmann. [5]
Following the Great Recession, there was a boom in popularity of pigs' trotters in the United Kingdom as a revival in cheap meat recipes occurred. [2] In 2008, British supermarket Waitrose reintroduced trotters to its stores, [4] and found that they quickly became popular. [2]
In Norwegian tradition, pigs' feet are salted and boiled and served as syltelabb . This is a pre-Christmas dish because the pig was slaughtered before Christmas, and everything was used. Today syltelabb is for enthusiasts. [6]
