Description
Prior to sale the trotters are cleaned and typically have the hairs removed by the use of a hot tank and beaters. 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.
Chef Marco Pierre White has long served trotters at his restaurants, based on the original recipe of mentor Pierre Koffmann. In the New York restaurant Hakata Tonton, 33 of the 39 dishes served contain pig's trotters.
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. In 2008, British supermarket Waitrose reintroduced trotters to its stores, and found that they quickly became popular. 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.
Read more about this topic: Pigs' Feet
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