Two raw pork trotters from The Black Farmer – traditional British cut ideal for slow cooking or braising.

Pork, Trotters (x2)

£5.00
Two raw pork trotters from The Black Farmer – traditional British cut ideal for slow cooking or braising.

Pork, Trotters (x2)

£5.00
Serving size Serves 2-3 people
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Pork trotters — a traditional cut prized for slow cooking, rich stocks and deep, gelatine-led flavour. Properly prepared, they break down into tender meat and natural richness that defines soups, broths and slow braises.

Discover the rich, traditional taste of The Black Farmer Pork Trotters, a classic British cut celebrated for its depth of flavour and satisfying texture. Perfect for slow cooking, braising, or roasting, these trotters transform into tender, gelatin-rich meat that enhances soups, stews, and broths. Ethically sourced and expertly prepared, they embody nose-to-tail cooking and the proud heritage of British butchery. Enjoy comfort food with character — flavour, sustainability, and tradition in every bite.

  • British pork cut ideal for braising, roasting or slow cooking
  • Delivers a rich, gelatinous texture perfect for soups, stews, and broths
  • Excellent choice for Caribbean-style, Asian-style, or rustic British recipes
  • High in collagen and protein for a satisfying, hearty meal
  • A versatile cut enjoyed across the UK’s home cooking and food heritage scene
100% british pork
Allergens are highlighted in bold.

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 the day opened. Store below 3°C or freeze on the day of purchase for up to 6–9 months. Defrost thoroughly in the fridge before cooking.

Vacuum-packed/pouched for freshness. Recyclable packaging. Please rinse and recycle where possible.

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

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