Whole pork trotters with the long shank still attached — the most collagen-rich cut on the entire pig. Simmered, braised, or used as the foundation of exceptional stock, pork trotters enrich everything they touch with a deep, gelatinous body. A cornerstone of French, Chinese, Italian, and Southern cooking.
Cut Details Whole trotter with shank Extremely high collagen | Stock and braise
Butcher's Tip: Blanch first, then braise at 300°F for 4+ hours until the skin is completely gelatinous and the meat falls from the bone to an internal temperature of 195°F+. Excellent in cassoulet, ramen broth, and vinaigrette (pieds de cochon).
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Whole pork trotters with the long shank still attached — the most collagen-rich cut on the entire pig. Simmered, braised, or used as the foundation of exceptional stock, pork trotters enrich everything they touch with a deep, gelatinous body. A cornerstone of French, Chinese, Italian, and Southern cooking.
Cut Details Whole trotter with shank Extremely high collagen | Stock and braise
Butcher's Tip: Blanch first, then braise at 300°F for 4+ hours until the skin is completely gelatinous and the meat falls from the bone to an internal temperature of 195°F+. Excellent in cassoulet, ramen broth, and vinaigrette (pieds de cochon).
You can receive the package between November 01 and November 03
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