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Sunday, January 15, 2006



This was so fun to read. You're so creative in these events. I've been wanting to get Bouchon but my cookbook budget has been a bit overextended recently! When I was a kid my dad would cook pickled pigs feet and all we kids found them quite disgusting.


STOP! STOP! How can I possibly still be hungry for yet more pig's trotters? I am posting the entries to the Some Pig blogging weekend, reheating my own leftovers from last night (FH's chicken & trotters)and you still made me hungry for your version. Merci Brett for taking the challenge. Be blessed tomorrow!


This is an awesome post! The process is a bit too complicated for a weekday meal but I love reading people's adventures with lesser know cuts and techniques. The only pig trotters I tried were the chinese version of it with all the bones... very messy... you feel like a cave man when eating them (which is not always a bad thing).


i LOVE that you rread the recipe in a bookshop and remembered it. I did somethig similar with a Nigel Slater recipe and it didnt turn out as well as it was meant to in my mind's eye.

Good job Brett - i love learning stuff from you!


I love the hockey puck shape.
I will post my foot cheese, as opposed to head cheese, I made with the same method!

Thanks for coming to our pork party!


"The sardines of the meat world."
(and again with the gribiche... 'nother SNAP!)
The pucks look beautiful.


Kalyn, when I searched the internet for pig's feet recipes, most of them were for the Southern style pickled variety. I've not yet tried the pickled style myself.

Kate, I was just looking over that recipe for chicken and pig's trotters. Looks scrumptious! I wish you blessings today, too.

Magictofu, I considered serving the trotters whole, but I think my wife would've left me if I plunked down a whole pig's foot and said, as so many annoying waiters seem fond of saying, "Enjoy!"

Sam, thank you for the compliment. You're quite the teacher yourself. Can't wait to attempt pork rillettes.

Diva, great cooks' minds think alike! I'd love to see people's reactions if I put the phrase "foot cheese" on a menu in the US! Or better yet, ask the servers to try to sell it verbally as a special. Very fun!


Cookiecrumb, you snuck in while I was responding to other people's comments. I'm glad you enjoyed my analogy and my pucks.


It looks delicious Brett! I love pork :)


Hi Brett - My parents often talk about pig feet, though usually the pickled sort. Apparently it was pretty normal when they were growing up. I've never come close to eating it. Yet. :-) Thanks for sharing.


Hi Brett, I could not help but copy your recipe... or at least to make my own version. You can find it

Thanks for sharing your experiment with us... it is very inspiring.



Hey Brett;

Came across this through Google.

Thanks! for putting this together. We just got about two dozen trotters delivered at work, and were trying to come up with a way to sell them (without pickiling them :) ). This works great, and will look fantastic! Appreciated.

Jim Long

Ah yes, "Au Pied de Cochon", although third rate, it was reliable, especially in a 3am beer fueled haze.

Loves me some trotters! This undertaking is far beyond my ability, but is inspiring!

Walter Jeffries

Thanks for the walk through, Brett. Pigs feet are unfortunately normally thrown away at the butchers. The waste a huge amount of good food including the feet and a lot of ones. sad. We raise pastured pigs so I fortunately have a supply.

in Vermont


Thanks for the detailed description and photos. I made my first pig's trotters last night (for Fergus Henderson's "Jellied Tripe"), but was unsure what parts to save when the boiled trotters reach that "exploded" stage.

Patricia L. Irving

Was looking for a recipe for pigs feet cooked 'hot' as opposed to the way I learned to cook it from childhood from my parents. My father was from Trinidad, and mother form Barbados. They pickled their pigs feet (and not with ugh vinegar, they used tons of lemons! I LOVED them. But in the early 1970's, I dated James Earl Jones for about 20 minutes and he was some eater. He loved and ate EVERYTHING. When I asked him if he liked pigs feet (pickled of course) he roared at me NO NO NO, hot, southern style. And so he showed me how and it was quite simple. Pigs feet started as yours were, to clean them well, and then cooked the second time with onions, salt and pepper, celery, garlic powder, hot sauce!!! and lots of it and some vinegar also. Yuck. But let me tell you, this little West Indian chile LOVED them as much as Jimmy did and .....haven't cooked them since! I am cooking a pot of them now. HOT. And my parents are rolling over in their graves I bet! Pat Irving...In Martha's Vineyard, MA

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