Pig's trotter: Difference between revisions
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{{Short description|Culinary term for pig's feet}} |
{{Short description|Culinary term for pig's feet}} |
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[[File:Tonight's stew thickener - a pig's trotter (as recommended by Hugh Fearnley-Whittingstall).jpg|thumb|upright|A pig's trotter in front of [[carrots]] and [[onions]]]] |
[[File:Tonight's stew thickener - a pig's trotter (as recommended by Hugh Fearnley-Whittingstall).jpg|thumb|upright|A pig's trotter in front of [[carrots]] and [[onions]]]] |
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A '''pig's trotter''', also known as a '''pettitoe''',<ref name="pettitoes">{{cite web|title=Pettitoes Definition|url=http://www.merriam-webster.com/dictionary/pettitoes|website=Merriam-Webster Dictionary|access-date=29 May 2016}}</ref> |
A '''pig's trotter''', also known as a '''pettitoe''',<ref name="pettitoes">{{cite web|title=Pettitoes Definition|url=http://www.merriam-webster.com/dictionary/pettitoes|website=Merriam-Webster Dictionary|access-date=29 May 2016}}</ref> is the culinary term for a '''pig's foot'''. It is used as a cut of [[pork]] in various dishes around the world, and experienced a resurgence in the late 2000s.<ref name="trottersfly" /> |
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==Description== |
==Description== |
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[[image:Crubeens 2008.jpg|thumb|right|Pigs' trotters, |
[[image:Crubeens 2008.jpg|thumb|right|Pigs' trotters, sold as Irish-style [[crubeens]] in Illinois]] |
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[[image:Wonton Noodles with Pig Trotters Braised With Fermented Beancurd.jpg|thumb|right|Wonton noodles with pigs' trotters braised with nam yu (fermented bean curd)]] |
[[image:Wonton Noodles with Pig Trotters Braised With Fermented Beancurd.jpg|thumb|right|Wonton noodles with pigs' trotters braised with ''nam yu'' (fermented bean curd)]] |
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Before sale, the trotters are cleaned and typically have the hairs pulled with a hot tank and beaters.<ref name=modernbargain>{{cite news|last=Heath|first=Adrian|title=A modern bargain: Pig's Trotters|url=http://news.bbc.co.uk/local/wiltshire/hi/people_and_places/newsid_8332000/8332186.stm|newspaper=BBC News|date=30 October 2009}}</ref> They are often used in cooking to make stocks, as they add thickness to [[gravy]], although they are also served as a normal cut of meat.<ref name=modernbargain/> |
Before sale, the trotters are cleaned and typically have the hairs pulled with a hot tank and beaters.<ref name=modernbargain>{{cite news|last=Heath|first=Adrian|title=A modern bargain: Pig's Trotters|url=http://news.bbc.co.uk/local/wiltshire/hi/people_and_places/newsid_8332000/8332186.stm|newspaper=BBC News|date=30 October 2009}}</ref> They are often used in cooking to make stocks, as they add thickness to [[gravy]], although they are also served as a normal cut of meat.<ref name=modernbargain/> |
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In Puerto Rico, a tomato-based stew of pigs' trotters with chickpeas is called |
In Puerto Rico, a tomato-based stew of pigs' trotters with chickpeas is called ''patitas de cerdo''. Sometimes potatoes or butternut are added. |
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Chef [[Marco Pierre White]] has long served trotters at his restaurants,<ref name=trottersreturn /> based on the original recipe of mentor [[Pierre Koffmann]].<ref name=koffmanguardianinter>{{cite news|last=Cooke|first=Rachel|title=Pierre Koffmann: 'Not enough British chefs cook from the heart'|url=https://www.theguardian.com/lifeandstyle/2010/jun/20/pierre-koffmann-chef-interview|newspaper=The Guardian|date=20 June 2010}}</ref> In the New York City restaurant Hakata Tonton, 33 of the 39 dishes served contain pigs' trotters.<ref name=superfood>{{cite news|last=MacDonald Smith|first=Fiona|title=Pigs' feet: the new superfood|url=https://www.telegraph.co.uk/news/health/3353631/Pigs-feet-the-new-superfood.html|newspaper=The Telegraph|date=3 March 2008}}</ref> |
Chef [[Marco Pierre White]] has long served trotters at his restaurants,<ref name=trottersreturn /> based on the original recipe of mentor [[Pierre Koffmann]].<ref name=koffmanguardianinter>{{cite news|last=Cooke|first=Rachel|title=Pierre Koffmann: 'Not enough British chefs cook from the heart'|url=https://www.theguardian.com/lifeandstyle/2010/jun/20/pierre-koffmann-chef-interview|newspaper=The Guardian|date=20 June 2010}}</ref> In the New York City restaurant Hakata Tonton, 33 of the 39 dishes served contain pigs' trotters.<ref name=superfood>{{cite news|last=MacDonald Smith|first=Fiona|title=Pigs' feet: the new superfood|url=https://www.telegraph.co.uk/news/health/3353631/Pigs-feet-the-new-superfood.html|newspaper=The Telegraph|date=3 March 2008}}</ref> |
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Following the [[ |
Following the [[Great Recession]], there was a boom in popularity of pigs' trotters in the United Kingdom as a revival in cheap meat recipes occurred.<ref name=trottersfly>{{cite news|last=Carmichael|first=Sri|title=Pig's trotters fly off the shelves as customers seek cheap meat cuts|url=https://www.standard.co.uk/hp/front/pig-s-trotters-fly-off-the-shelves-as-customers-seek-cheap-meat-cuts-6800201.html|newspaper=The Evening Standard|date=21 October 2009|url-status=live|archive-url=https://web.archive.org/web/20091024082300/http://www.thisislondon.co.uk/standard/article-23758922-pigs-trotters-fly-off-the-shelves-as-customers-seek-cheap-meat-cuts.do|archive-date=24 October 2009}}</ref> In 2008, British supermarket [[Waitrose]] reintroduced trotters to its stores,<ref name=trottersreturn>{{cite news|last=Wallop|first=Henry|title=Credit crunch sees Bath chaps, ox cheek and pigs trotters return|url=https://www.telegraph.co.uk/news/uknews/3041958/Credit-crunch-sees-Bath-chaps-ox-cheek-and-pigs-trotters-return.html|newspaper=The Telegraph|date=21 September 2008}}</ref> and found that they quickly became popular.<ref name=trottersfly /> In 2009, Pierre Koffmann set up a [[pop-up restaurant]], and found that diners ate an entire month's stock of 500 pigs' trotters in less than a week.<ref name=trottersfly /> |
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In Norwegian tradition, pigs feet are salted and boiled and served as ''[[syltelabb]]''. This is a pre-Christmas dish because the pig was slaughtered before Christmas, and everything was used. Today ''syltelabb'' is for enthusiasts.<ref>https://thornews.com/2011/12/31/syltelabber-pickled-pigs-feet/ thornews </ref> |
In Norwegian tradition, pigs' feet are salted and boiled and served as ''[[syltelabb]]''. This is a pre-Christmas dish because the pig was slaughtered before Christmas, and everything was used. Today ''syltelabb'' is for enthusiasts.<ref>https://thornews.com/2011/12/31/syltelabber-pickled-pigs-feet/ thornews </ref> |
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==Recipes and combinations== |
==Recipes and combinations== |
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[[File:11 chinese new year chinatown-rabbit 108.jpg|thumb|Pigs' trotters on rice]] |
[[File:11 chinese new year chinatown-rabbit 108.jpg|thumb|Pigs' trotters on rice]] |
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*[[Bean crock]] (''les pais au fou'') in [[Jersey]], [[Channel Islands]] |
*[[Bean crock]] (''les pais au fou'') in [[Jersey]], [[Channel Islands]] |
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*''[[Batsoà]]'' from the [[Piedmont]] region of Italy |
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*''[[Cappello da prete]]'' in [[Modena]], Italy |
*''[[Cappello da prete]]'' in [[Modena]], Italy |
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*''Chispalhada'' in Portugal: trotter with chickpeas or beans<ref>{{Cite web |title=Chispalhada: um prato para estômagos aventureiros |trans-title=Chispalhada; a dish for adventurous stomachs |last=Carvalho |first=Mónica |website=Ekonomista |date=20 October 2020 |url= https://www.e-konomista.pt/chispalhada-receitas/ |language=pt}}</ref> |
*''Chispalhada'' in Portugal: trotter with chickpeas or beans<ref>{{Cite web |title=Chispalhada: um prato para estômagos aventureiros |trans-title=Chispalhada; a dish for adventurous stomachs |last=Carvalho |first=Mónica |website=Ekonomista |date=20 October 2020 |url= https://www.e-konomista.pt/chispalhada-receitas/ |language=pt}}</ref> |
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*''[[Cotechino]]'' in Modena, Italy |
*''[[Cotechino]]'' in Modena, Italy |
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*[[Körömpörkölt]] in Hungary |
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*[[Crubeens]] in Ireland |
*[[Crubeens]] in Ireland |
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*''[[Pied de cochon]]'' in [[Sainte-Menehould]], France |
*''[[Sainte-Menehould#Cuisine|Pied de cochon]]'' in [[Sainte-Menehould]], France |
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*''[[Tebichi]]'' in [[Okinawa]], Japan |
*''[[Tebichi]]'' in [[Okinawa Prefecture|Okinawa]], Japan |
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*''[[Tom tin moo]]'' in [[Laos]] |
*''[[Tom tin moo]]'' in [[Laos]] |
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*[[Crispy pata]], ''[[Paksiw]] na pata'', and ''[[patatim]]'' in the [[Philippines]] |
*[[Crispy pata]], ''[[Paksiw]] na pata'', and ''[[patatim]]'' in the [[Philippines]] |
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*[[:es:Manos_de_cerdo|Manitas de cerdo]] in Spain |
*[[:es:Manos_de_cerdo|Manitas de cerdo]] in Spain |
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*''[[Jokbal]]'' in [[Korea]] |
*''[[Jokbal]]'' in [[Korea]] |
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*''Patitas de cerdo en escabeche'' and ''manitas de cerdo en salsa verde o salsa roja'' in [[Mexico]] |
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*''[[Head cheese|Souse]]'' in [[Barbados]] and [[St. Vincent and the Grenadines]] |
*''[[Head cheese|Souse]]'' in [[Barbados]] and [[St. Vincent and the Grenadines]] |
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*''[[Spitzbein]]'' or ''Pfoten'' in German, known as ''golonka'' in Polish |
*''[[Spitzbein]]'' or ''Pfoten'' in German, known as ''golonka'' in Polish |
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*''[[Syltelabb]]'' |
*''[[Syltelabb]]'', a traditional Norwegian dish |
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*''[[Inkokta grisfötter]]'' |
*''[[Inkokta grisfötter]]'', a traditional Swedish dish similar to Syltelabb |
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*''[[Kha mu]]'', lit. "''pigs' feet''" in Thailand influenced by [[Lou mei|Chinese stewed]] pork |
*''[[Kha mu]]'', lit. "''pigs' feet''" in Thailand influenced by [[Lou mei|Chinese stewed]] pork |
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* ''Patitas con maní'' and ''Sarza de patitas'' in Peru<ref>{{cite book|title=Larousse de la gastronomía peruana: diccionario gatronómico ilustrado|url=https://books.google.com/books?id=MID-tgAACAAJ|publisher=Q.W. Editores|date=2008|isbn=9789972589379|language=es|first=Gastón|last=Acurio|author-link=Gastón Acurio|location=Lima|page=293}}</ref><ref>{{cite news|url=http://cuzcoeats.com/una-delicia-del-cusco-sarza-de-patas-de-cerdo/?lang=es|title=Una delicia del Cusco, sarza de patas de cerdo|access-date=23 August 2019|date=9 January 2018|website=Cuzco Eats|language=es-ES}}</ref><ref>{{cite news|url=https://wapa.pe/hogar/1365851-almuerzo-prepara-patitas-mani-recetas-palta-rellena-gastronomia-comida|title=¿Cómo se prepara las patitas con maní? Aquí te enseñamos|access-date=23 August 2019|website=wapa.pe}}</ref> |
* ''Patitas con maní'' and ''Sarza de patitas'' in Peru<ref>{{cite book|title=Larousse de la gastronomía peruana: diccionario gatronómico ilustrado|url=https://books.google.com/books?id=MID-tgAACAAJ|publisher=Q.W. Editores|date=2008|isbn=9789972589379|language=es|first=Gastón|last=Acurio|author-link=Gastón Acurio|location=Lima|page=293}}</ref><ref>{{cite news|url=http://cuzcoeats.com/una-delicia-del-cusco-sarza-de-patas-de-cerdo/?lang=es|title=Una delicia del Cusco, sarza de patas de cerdo|access-date=23 August 2019|date=9 January 2018|website=Cuzco Eats|language=es-ES}}</ref><ref>{{cite news|url=https://wapa.pe/hogar/1365851-almuerzo-prepara-patitas-mani-recetas-palta-rellena-gastronomia-comida|title=¿Cómo se prepara las patitas con maní? Aquí te enseñamos|access-date=23 August 2019|website=wapa.pe}}</ref> |
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* [[Sheep's trotters]] |
* [[Sheep's trotters]] |
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*[[Offal]] |
*[[Offal]] |
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*[[Pickled pigs feet]] |
*[[Pickled pigs' feet]] |
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*Pork |
*[[Pork]] |
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==References== |
==References== |
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[[Category:African-American cuisine]] |
[[Category:African-American cuisine]] |
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[[Category:Cuisine of the Southern United States]] |
[[Category:Cuisine of the Southern United States]] |
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[[Category:Romani cuisine]] |
Latest revision as of 12:44, 14 September 2024
This article contains promotional content. (July 2024) |
A pig's trotter, also known as a pettitoe,[1] is the culinary term for a pig's foot. It is used as a cut of pork in various dishes around the world, and experienced a resurgence in the late 2000s.[2]
Description
[edit]Before sale, the trotters are cleaned and typically have the hairs pulled with a hot tank and beaters.[3] They are often used in cooking to make stocks, as they add thickness to gravy, although they are also served as a normal cut of meat.[3] In Puerto Rico, a tomato-based stew of pigs' trotters with chickpeas is called patitas de cerdo. Sometimes potatoes or butternut are added. Chef Marco Pierre White has long served trotters at his restaurants,[4] based on the original recipe of mentor Pierre Koffmann.[5] In the New York City restaurant Hakata Tonton, 33 of the 39 dishes served contain pigs' trotters.[6]
Following the Great Recession, there was a boom in popularity of pigs' trotters in the United Kingdom as a revival in cheap meat recipes occurred.[2] In 2008, British supermarket Waitrose reintroduced trotters to its stores,[4] and found that they quickly became popular.[2] In 2009, Pierre Koffmann set up a pop-up restaurant, and found that diners ate an entire month's stock of 500 pigs' trotters in less than a week.[2]
In Norwegian tradition, pigs' feet are salted and boiled and served as syltelabb. This is a pre-Christmas dish because the pig was slaughtered before Christmas, and everything was used. Today syltelabb is for enthusiasts.[7]
Recipes and combinations
[edit]- Bean crock (les pais au fou) in Jersey, Channel Islands
- Batsoà from the Piedmont region of Italy
- Cappello da prete in Modena, Italy
- Chispalhada in Portugal: trotter with chickpeas or beans[8]
- Cotechino in Modena, Italy
- Körömpörkölt in Hungary
- Crubeens in Ireland
- Pied de cochon in Sainte-Menehould, France
- Tebichi in Okinawa, Japan
- Tom tin moo in Laos
- Crispy pata, Paksiw na pata, and patatim in the Philippines
- Zampone in Modena, Italy
- Manitas de cerdo in Spain
- Jokbal in Korea
- Patitas de cerdo en escabeche and manitas de cerdo en salsa verde o salsa roja in Mexico
- Souse in Barbados and St. Vincent and the Grenadines
- Spitzbein or Pfoten in German, known as golonka in Polish
- Syltelabb, a traditional Norwegian dish
- Inkokta grisfötter, a traditional Swedish dish similar to Syltelabb
- Kha mu, lit. "pigs' feet" in Thailand influenced by Chinese stewed pork
- Patitas con maní and Sarza de patitas in Peru[9][10][11]
- Peus de porc in Catalonia
See also
[edit]References
[edit]- ^ "Pettitoes Definition". Merriam-Webster Dictionary. Retrieved 29 May 2016.
- ^ a b c d Carmichael, Sri (21 October 2009). "Pig's trotters fly off the shelves as customers seek cheap meat cuts". The Evening Standard. Archived from the original on 24 October 2009.
- ^ a b Heath, Adrian (30 October 2009). "A modern bargain: Pig's Trotters". BBC News.
- ^ a b Wallop, Henry (21 September 2008). "Credit crunch sees Bath chaps, ox cheek and pigs trotters return". The Telegraph.
- ^ Cooke, Rachel (20 June 2010). "Pierre Koffmann: 'Not enough British chefs cook from the heart'". The Guardian.
- ^ MacDonald Smith, Fiona (3 March 2008). "Pigs' feet: the new superfood". The Telegraph.
- ^ https://thornews.com/2011/12/31/syltelabber-pickled-pigs-feet/ thornews
- ^ Carvalho, Mónica (20 October 2020). "Chispalhada: um prato para estômagos aventureiros" [Chispalhada; a dish for adventurous stomachs]. Ekonomista (in Portuguese).
- ^ Acurio, Gastón (2008). Larousse de la gastronomía peruana: diccionario gatronómico ilustrado (in Spanish). Lima: Q.W. Editores. p. 293. ISBN 9789972589379.
- ^ "Una delicia del Cusco, sarza de patas de cerdo". Cuzco Eats (in European Spanish). 9 January 2018. Retrieved 23 August 2019.
- ^ "¿Cómo se prepara las patitas con maní? Aquí te enseñamos". wapa.pe. Retrieved 23 August 2019.