Meat
Front
Front trotters are the pig’s forefeet—skin, bone, and tendon that melt into sticky gelatin for stocks, souse, and Chinese braised trotters. Meat is scarce; texture and body are the goal. Clean carefully, blanch, then simmer until skin yields. Serve whole in spicy braises or strip into salads with vinegar. Front feet are slightly smaller than hind; cook times may be a bit shorter. Excellent natural gelatine source for aspics.
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Characteristics
Preparations
Traits
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 11.3 g
- Saturated Fat 5.03 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.29 g
- Polyunsaturated Fat 1.02 g
- Cholesterol 70.8 mg
- Sodium 57.6 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.7 g
- Water 61 g
- Energy 199 kcal
- Water 61 g
- Protein 20.7 g
- Fat 11.3 g
- Saturated Fat 5.03 g
- Monounsaturated Fat 5.29 g
- Polyunsaturated Fat 1.02 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 37.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.72 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.54 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 369 mg
- Major Minerals 368 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.72 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.54 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.8 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Front of Pork: composition reflects this culinary part relative to the whole ingredient.
History
Caribbean souse and European pig’s-trotter terrines used front feet for natural set.
Chinese night markets braised front trotters in chilli-bean and soy sauces.
Nose-to-tail chefs plated front trotters as a deliberate texture course.