Meat
Trotter
Pork trotters are the feet—front or hind—loaded with skin and tendon that dissolve into gelatin. Essential for sticky braises, souse, and fortifying stocks. A little meat clings for shredding into salads and stews. Clean, blanch, and simmer until quivering. Dress with vinegar and chilli for cold plates, or keep in the pot for beans. Stuffed deboned trotters are a classical bistro project. The cooking liquid should set like jelly when chilled.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.5 g
- Saturated Fat 4.91 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.21 g
- Polyunsaturated Fat 1 g
- Cholesterol 69.7 mg
- Sodium 61.8 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.1 g
- Water 59.6 g
- Energy 201 kcal
- Water 59.6 g
- Protein 23.1 g
- Fat 12.5 g
- Saturated Fat 4.91 g
- Monounsaturated Fat 5.21 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 37 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.69 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.33 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.4 µg
- Minerals 411 mg
- Major Minerals 410 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.69 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.33 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.4 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.4 ·
Minerals
Trotter of Pork: composition reflects this culinary part relative to the whole ingredient.
History
French pied de cochon made the trotter a celebrated bistro dish, not a scrap.
Caribbean and Southern US souse turned trotters into chilled, vinegared specialties.
Stock-obsessed kitchens added trotters whenever natural gelatin was needed.