Pigs Trotters

whatatwit

I think the piccies of the piggie are on her blog (unless I've dreamt that )

angelkissingdevil

I've looked but cant see anything. It is late my end though. I'm an hour in front of you x

sandy2_2

We have cheap pigs trotters here in spain as well. they are sold cleaned and split lengthways. We also have pigs ears and tails, but have never tied cooking any of them. Also the pork joints are sold skinless and fatless, but unfortunately it seems all the skin goes for pork scratching which are sold in huge bags..so much for the mediterranean diet!!!

angelkissingdevil

sandy2 wrote: »

We have cheap pigs trotters here in spain as well. they are sold cleaned and split lengthways. We also have pigs ears and tails, but have never tied cooking any of them. Also the pork joints are sold skinless and fatless, but unfortunately it seems all the skin goes for pork scratching which are sold in huge bags..so much for the mediterranean diet!!!

we have ears too and the other bits but never knew how to cook the ears but i do now the trotters, going to try them next week as I froze them till I found a recipe I could handle lol. Think my trotters have been cleaned too as I did notice the split so fingers crossed I haven't got to get the waxing strip and pot out lol.

If anyone has a way of cooking the ears I'd love to hear.

parsonswife8

Found this on google.

Not sure if I could eat the ears!

http://www.caterersearch.com/Articles/2006/09/11/200933/pea-soup-with-crispy-pigs-ears.html

:eek:

Gryfon

I make this but usually use pigs hock instead:

http://www.bbc.co.uk/guernsey/content/articles/2004/07/22/bean_jar_feature.shtml

It's gooooooooooooooooorgeous! Especially with crusty bread after watching fireworks

Ears I'd be tempted to roast and nibble at!

ifonlyitwaseasier

Weezl's pics are on her blog, i think you need to look at her profile and then she has a link to it there

angelkissingdevil

it looks yummy on weezl's blog but not sure if i could eat brains......

Do you reckon pigs ears are like pure crackling????

champys

In the part of France where I live, pig's trotters are a regional speciality under the name of 'Pieds panes Ste Menehould'. Hugh F-Whittingstall gives a recipe for this too, but basically they are cooked very long and slow in water with wine and stock vegetables, then breadcrumbed and grilled. I have never done this myself (my French recipe book says you shave the trotters with a razor first, and it also talks about pulling out the nails with a hook!)

What I have used pig's trotters for, and they are fabulous for this, is making split pea soup. Again, you cook them long and slow in a stock pot and put the split peas in from the beginning. Then you take the trotter (one is usually sufficient!) out and reserve the nice meat on it - discard any bone, skin, fat or gristle. Cut the meat up small, put it back in the stock pot together with some cubed winter vegetables: celeriac is a must, furthermore you can add carrots, onions and potato. Cook until it is all soft, season with salt and plenty of freshly ground pepper and for the finishing touch add something smoked like smoked sausage or a piece of smoked bacon which if not already cooked should cook with the vegetables. This is a great winter dish for those cold days, it tastes even better the next day and it freezes beautifully.

Wongie_2

I remeber my Grandad used to cook these and all the grankids me included used to sit and pull these apart and eat them. My nana used to hate the smel, of them ccoking but oh thet were tastey.