Per 100g
Energy: 110 kCal
Fat: 5 g
of which saturates: 0 g
Carbohydrate: 0.7 g
of which sugars: 0 g
Fibre: 0 g
Protein: 15.2 g
Salt: 0 g

Preparing: Rinse the trotters thoroughly under cold water and pat dry with paper towels. If needed, use a sharp knife to remove any stray hairs. Season lightly with salt and pepper.

Browning (Optional): Heat a large pot or Dutch oven with a little oil. Brown the trotters on all sides to develop a deeper flavour. Remove and set aside.

Building Flavours: In the same pot, sauté onions, carrots, and celery until softened. Add garlic, bay leaves, and herbs such as thyme or rosemary. Deglaze with a splash of wine, cider, or vinegar.

Cooking: Return the trotters to the pot and cover with stock or water. Bring to a boil, then reduce to a gentle simmer. Cook covered for 2.5–3 hours until the meat, skin, and tendons are tender and gelatin-rich.

For extra flavour, add soy sauce, star anise, or chilli for an Asian-style braise.

Alternatively, cook in a slow cooker on low for 6–8 hours.

Serving: Serve the trotters hot with their cooking liquor as a rich broth, or use the meat and gelatin to enrich stews and soups. They are also excellent paired with mashed potatoes, rice, or crusty bread.

Note: Pork trotters are prized for their gelatin content, which gives dishes a rich texture. Always cook them low and slow for the best results.

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

This pack contains 1 piece

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR