Pig's trotters
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Pig's trotters are the feet of pigs. The cuts are used in various dishes around the world, and have increased in popularity since the late-2000s financial crisis.[1]
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[edit] Description
Prior to sale the trotters are cleaned and typically have the hairs removed by the use of a hot tank and beaters.[2] They are often used in cooking to make stocks, as they add thickness to gravy, although they are also served much as a normal cut of meat.[2]
Chef Marco Pierre White has long served trotters at his restaurants,[3] based on the original recipe of mentor Pierre Koffmann.[4] In the New York restaurant Hakata Tonton, 33 of the 39 dishes served contain pig's trotters with the head chef reasoning that the feet are rich in collagen; "Collagen helps your body retain moisture, your hair and skin will look better, but it's not just for looking beautiful now. If you begin eating collagen in your thirties, you will look younger in your forties",[5] although a spokesperson for British Nutrition Foundation suggested that the health benefits may be a little improbable.[5]
Following the late-2000s financial crisis, there has been a boom in popularity of pig's trotters in the United Kingdom as a revival in cheap meat recipes occurred.[1] In 2008, British supermarket Waitrose reintroduced trotters to its stores,[3] and found that they quickly became popular.[1] In 2009, Pierre Koffmann set up a pop-up restaurant, and found that diners ate an entire month's stock of 500 pig's trotters in less than a week.[1]
[edit] Recipes and combinations
- Bean crock/les pais au fou, in Jersey, Channel Islands
- Cappello da prete in Modena, Italy
- Cotechino in Modena, Italy
- Crubeens in Ireland
- Pezinhos de coentrada (trotters with coriander), in Alentejo, Portugal
- Pied de cochon in Sainte-Menehould, France
- Tebichi, in Okinawa, Japan
- Tom tin moo in Laos
- Zampone in Modena, Italy
[edit] See also
[edit] References
- ^ a b c d Carmichael, Sri (21 October 2009). "Pig's trotters fly off the shelves as customers seek cheap meat cuts". The Evening Standard. http://www.thisislondon.co.uk/standard/article-23758922-pigs-trotters-fly-off-the-shelves-as-customers-seek-cheap-meat-cuts.do.
- ^ a b Heath, Adrian (30 October 2009). "A modern bargain: Pig's Trotters". BBC News. http://news.bbc.co.uk/local/wiltshire/hi/people_and_places/newsid_8332000/8332186.stm.
- ^ a b Wallop, Henry (21 September 2008). "Credit crunch sees Bath chaps, ox cheek and pigs trotters return". The Telegraph. http://www.telegraph.co.uk/news/uknews/3041958/Credit-crunch-sees-Bath-chaps-ox-cheek-and-pigs-trotters-return.html.
- ^ Cooke, Rachel (20 June 2010). "Pierre Koffmann: 'Not enough British chefs cook from the heart'". The Guardian. http://www.guardian.co.uk/lifeandstyle/2010/jun/20/pierre-koffmann-chef-interview.
- ^ a b MacDonald Smith, Fiona (3 March 2008). "Pigs' feet: the new superfood". The Telegraph. http://www.telegraph.co.uk/health/3353631/Pigs-feet-the-new-superfood.html.
[edit] External links
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