Pork · Feet and hocks
Pig Feet (Trotters)
The feet of the hog. Mostly skin, cartilage, and bone, simmered for stock, stews, or pickled.
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| Animal | Pork |
|---|---|
| Section | Feet and hocks |
| Bone | Bone-in |
| Tenderness | Tough, needs slow cooking |
| Also called | pig trotters, pigs' feet, pork feet, pickled pig feet |
Best ways to cook it
- Braise
- Stew
- Slow cook
About this cut
What it is and how to use it
Pig feet, or trotters, are the front or hind feet of the hog. They are mostly skin, tendon, and bone, with little meat, but are loaded with collagen that gives broths and stews body. They are slowly simmered, pickled, or braised. They are used in many traditional dishes in the American South and around the world.
Cook’s tipScrub well and simmer for several hours until the skin is soft and the meat comes off the bone.
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Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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