Saturday, June 15

A Guide to Food Trotters (Pig trotters)

Pig feet are the pig’s forearm and lower leg with hooves instead of feet.

The foot is fat and very brittle, the meat content is low. Few people have tried to eat pork feet, while others find the dish as very good, either cooked served cold in their shovel that solidifies into jelly, or breaded and fried.

  • All pork in the store is generally poor because it comes from young animals.
  • Pig trotters: Relative fat meat: Medium, 12-13%, of which saturated fat ~ 5%.
  • Taste: Mild, musty. Medium marbling
  • Sales: Occurs fresh or salted to and from the store, most frozen. Rare in the summer mostly for Christmas, when they can also be bought pre-cooked wrapped in jelly.
  • Storage: Raw, salted or cooked goods have a good shelf life, a week or so stored in a refrigerator.
  • Gelatin rich: Pig feet are very gelatin-rich thanks to a high proportion of cartilage, which is used industrially for the production of gelatin. A shovel of cooked pig feet solidifies itself in cool space.

For coarse cutting, the foot is cut off from the calves. The hindfoot is not usually used, it has been used for hanging the meat and may be infected.

A fresh pig foot usually weighs 350-450 grams per piece in the store. About half consists of bone.

Pig feet are eaten cooked (pickled), fried, or grilled. Pickled pork feet in their own jelly are served cold with vinegar to. Boiled feet can also be breaded and roasted or grilled in the oven.

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