Pigs Feet. A Pigs Trotter Terrine.
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- Опубликовано: 17 окт 2024
- How to cook pigs feet. Making a silk purse from a sows...foot..
A pressed pigs feet terrine, made from scratch..
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
Reminds me of Saturday afternoon tea 60 years ago. Me and my dad would go to Hanley market, purchase smoked cod and pigs trotters. The raw smoked cod would be eaten before we got home and the trotters went into the pressure cooker at 15PSI for 45 minutes. Drain when cool and serve with malt vinegar and salt to taste. The best trotters contained a few inches of hock. A wonderful reminder.
OMG! Pigs feet? An actual chef using pigs feet, YUMMY, I love pigs feet and I am not being sarcastic. Thanks for posting. I am from Europe, have been in Canada since 1974. Back in Europe we would raise a pig in our back yard, practically everything used from the animal, not anymore unless you go to a proper butcher shop.Imagine going to a big chain grocery store and seeing all the different parts that make up an animal, the YUPPIES would be fainting all over. LOL.
Here in New Zealand these and the hocks make great cold sandwich meat especially when brine cured. Another was the lamb shanks which in the pre 80's were dog food and hardly taken if given away however my parents loved them as they were free. Now they are a high value feed in restaurants.
Because of your great instructional video on how to butcher a lamb, I can say now after 3 lambs I have a great appreciation for butchery , and I am quite good at it now
Enough at least for my family
As poor black folk. We grew up eating pig ears, feet, tail, brain even the gonad. I still crave these types of food, but most peole are grossed out by it. Guess they never been hungry before.
Did you eat the lungs? FDA banned the sale of them.
@@hearingeyes9129 We call that bofer in Dominican rep, but yup... you cant get it here.
@@yinnetteolivo 👌
WILLIAM DWAYNE we were never hungry but my family always used these parts.they were from Eastern Europe and lived through bad times so they never wasted a thing!! It was some of my favorite food!
@@mikepetrovich9080 It is healthy to eat all parts of animals as they have nutrients that our bodies eat. Looove pig trotters from outside raised pigs.
Mmmmmmmmmm Terrine, another fine example of how something that looks revolting when being prepared looks delicious when it's finished:)
Love Pigs feet ... Grew up on pigs feet neck bones hog head cheese ... Miss those winter time family gathering hog killing days ...
Grew up eating pickled pigs feet. LOVE them. They are most definitely worth giving a go.
In the African American community it is also popular. We basically boil in a pickling water. It’s a softer version, but I’ve been looking at and have tried the Korean version. Which is very good, I must say.
Don't forget the hot sauce. Now I gotta go get me some pig feet.
wow amazing :D
i've heard african americans can cook good. im from poland
Delicious. I grew up on this type of fare. I still make it, and I still love it.
That's cool. My family typically just pickles them with apple cider vinegar, bay leaves and pepper, then we nibble on them. I've never thought of making them that way.
well I Love pickled pigs feet, but This recipe takes Me to a 180 degree turn, I WILL Have to try this one . WOW, Looks awesome !! Thanks Scott.
"Put some cider inside that"
The king of pickup lines lmfao
Wonderful. I know some people are “off-put” by pigs feet, but a terrine like this, roasted pigs knuckles, and so on. Just delicious.
Used to eat pigs feet all the time when I was young, with potatoes ,onions and dumplings. It was a staple my mother made.
Super job scott
My mum used to cook trotters for me as a treat. Haven’t had them for years.xx
Brilliant! If I was served this dish I am certain that I would enjoy it very much!
Thank You Mr. Butcher!
I’ve been eating trotters all my life and I’ve never had them like that. It looked so good and I’m going to try it. Thank you so much for the recipe. Jean from Arizona 🌵🏜🦂🦎🌴
How do you eat them?
I LOVE THE WHOLE PIG 🐖. AND ALL THE OTHER FOOD GOD GAVE ME 🙌... PEACE ✌ ☮ ALWAYS JESUS CHRIST STYLE 🙏.
Amen
“I know it sounds grim...” literally as you said that I was thinking “wow that sounds amazing.” 🤣
Luvly. I grew up on this sort of home cooked food. My Mother used to cook,pigs feet and pigs tails all the time. Pigs tails have lots of meat on them and they make an amazing Broth,or stew.
Your pronunciation of 'crubeens', as they are called in Ireland, is spot on. In fact, my ol' man tells me that they were sold (whole and cooked) in chip-shops in working-class areas in Dublin in Ireland when he was a kid (50's, 60's). Every bit was eaten except the bones which I think he called 'puzzle bones'.
That looks sensational Scott. Many years ago, (about 40), I used to get trotters from our local butcher. I may have had smaller hands, but I'm sure the trotters were cut longer. I now live in New Zealand, and the are cut short over here too. Dad and I used to just boil them up and eat with plain bread, (no butter). A feast!
Well...more than great recipe !
Pig's feet is a very traditional Spanish recipe . We boile the pig's feet with onion, bay leaves( not more than 3, depending amount of feets), salt and sometimes pepper seeds.
Previously we have a vegetables compound...carots, leeks, a lot of garlic cloves..of course!!! then to the stove with hot olive oil...when a bit golden the vegetables add the pig's feet...inmediatly we add red sausage(cutted in little portions) ..we wait seconds..then add red or white wine...fire maximum...and then medium fire and wait for 20/30 minutes boiling and heating....Sapanish recipe...one of them !!!!
Pedro Macías ü
I live in spain what is that recipe called I will google it
Pedro Macías I..I..i..I.ok.ok..no...
Mehmet GÖKDENİ
I am so very happy to see your video Scott! We are raising Mangalitsa on pasture in western NC and the required 18-24 months or more of growing each one makes them very expensive. Using every bit is so important and I am thrilled to see your technique! Thank you so much dude!
G'day Scott, Outstanding old recipe brought to life with passion and enthusiasm! Can't understand the squeamishness of some folk who are turned off by this really delicious dish. Funny, they eat factory processed sausages and all kinds of unidentifiable food every day and the contents of some foods would scare a chemist and my GP. I do trotters as often as I can but some meat suppliers deliver the carcasses to butchers without the trotters as they are used in other industries So folk are getting pigs' trotters one way or another.
One tiny method change I'd like to suggest: to get the absolute best flavour out of your juniper berries just gently crush them under a tin or the blade of a big knife; you won't believe the increase in flavour. I do this for all my casseroles like ox tail and any kind of game; especially jazzes up traditional cold pork pies too. Also, you really don't need to use the peppercorns. Pepper gradually turns bitter, especially in a fluid that is simmered for more than a couple of hours. Adding freshly ground black, red or white pepper at the end, like you did, is the best way to 'pepper' a casserole. Love your Project, mate. Crack On! Cheers, BH Hobart Tas.
He did not clean them the right way !!!!
@@terrencerobinson9862 How he should have cleaned then?
He should’ve gotten here off of them but either send it off with fire or Chardonnay the pieces that were hanging board were dry dead pig skin that should’ve been clipped off with scissors or a knife should’ve been soak in vinegar or salt pig feet are nasty and you should clean them properly that’s all I was saying the dish you made was wonderful I wouldn’t eat it because I saw how he cleaned it and that’s why he got that gray matter on the top of the water because they were clean properly and he decided at the end to get them clean which he probably didn’t clean all of it but can we get everything clean no but he didn’t even try but that’s all I was saying friend I was talking to get some because he is a good cook just not pig feet lol
@@terrencerobinson9862 What language are you writing in, friend???
ayy Tassie for life
Good show! The skimmins is toe jam. We pickle em in Kentucky after proper prep and skim the jam off. Your method is spot on. Great use of resource. I make and strain the veg broth first for any meat stew. Easier to find all of the meat when cooked.
I tried this and it was so good, but i did it more of a french stile with more gelatin and more vegetables, just more carrots, leeks, and some fresh garlic thanks for the recipe
I hope you peeled them better than in the video.
You do not need to peel the vegs, even onions, unless you are looking for a clear stock. You can also leave the stalk as long as it is clean.
As an American I do have the privilege of hunting and foraging large areas, most Americans take for granted, it really impresses me that you do so much in such limited space, you are keeping English ingredients and recipes alive, in a very fast changing world, kudos to you my friend, I really look forward to your content. I'm impressed by the depth if your knowledge and passion, if you ever want to come to the states to hunt or just visit you have a free roof over your head here in Western Pennsylvania, just message me and we can make it happen mate.
In my national culinary, it's called " the frozen meat". We use the thigh and the ear parts and adding some favor mushrooms instead of using parsleys. The finally, put the trimmed-carrots in flower shape in the bottom for decoration.
Oh....... My....... Gosh.............. that looks banging.
Love this. Eat pigs feet once a week here. Regards from Sweden.
Al Bundy
Gris foter smak gott
We still make what we call souse with pigs' trotters. We use lots of lime juice, onions and cucumber. Delicious
when I first saw the finger tattoos and rings I thought this guy cannot be real but by the end of this pigs feet turrine I stand in awe with bowed head for ever judging your book by its cover. onward!
Remember having these as a child and helping my mother scrub them - used to stew them with lentils - tasted divine
Toes to tail 😂... lived on this stuff growing up and going to whip one up this weekend the toes are in the fridge ready to go
Thanks for all the great vids Scott keep up the good work mate
Cheers
I really appreciate the unintended yet profound culinary execution. Your videos inspire me to cook things I don’t usually cook. Your conversion of plain pigs feet to beautiful rounds of pork was excellent. Good job.
Collagen Helped me walk again. Vascular Patient. P.A.D. Hydrolyzed Powder i Addition to Goodies like this. I just made Gallons of Chicken Feet Bone Broth(ChickenJello). Collagen Loading for a Month does Wonders for the Knees as well. 2 miles a Day and Working out again!
Wow! I am so happy to see your comment. I’m also glad you’re walking again. I have trouble walking and I have been reading that collagen is excellent for our joints, bones, skin, hair, nails etc.
Thank you so much and I hope you are doing well ✌🏼
Wow,bine lucrat si cu mult gust,super, multumesc
Awesome, Scott. This looks like an upgraded version of what we called souse when I was growing up on a farm in North Carolina. We didn't use bread crumbs and fry it but this looks great!
i dont mean to be off topic but does any of you know a tool to get back into an instagram account..?
I was stupid forgot my account password. I love any tips you can give me!
@Henrik Kendrick Instablaster :)
@London Jeremiah I really appreciate your reply. I got to the site on google and Im trying it out now.
Takes a while so I will get back to you later when my account password hopefully is recovered.
@London Jeremiah it worked and I actually got access to my account again. I'm so happy:D
Thanks so much you saved my account !
@Henrik Kendrick No problem =)
I love them to this day!! I am a master pigs feet cook!!
Pork feet cold jelly (zimne nóżki- cold feets) in Poland is a tranditional side dish on banquets and weddings, sprinkled with white vinegar.
BTW
I like your recipe to.
You’r Impressed !!!!!! Thank YOu…….Till the next time
Not bad? That looks gobsmacking delicious!
Bcwolters
Yes,looks so DISCASTING with the dirty carrots and some pig LEGS hair on SKIN
I AM ALL READY SICK🤢🤢🤢🤢🤢🤢🤢🤢🤢🤢TO MY STOMA🤢🤢🤢🤢😲😲😲
Loved the happy feet dance! Gave me a good laugh 😂😂😂
Scott, is there any chance you could make traditional chitterlings at some point? I was watching your Jack Hargreaves video and I noticed the butcher had pressed them like one of your brawns or terrines. Although I've really enjoyed learning about chitlins in African American soul food I can't find many references to traditional English recipes for them. Cheers!
Art even starting from presentation.
Hello Scott, I grew up eating Trotters and Hocks cooked in all manners of ways and still love them today. One other animal product that has a very gelatinous result are Chicken Feet another great food. You have Great Meals :)
So true, all rich in collagen and good for you.
I always grab the chicken feet off the Hong Kong style dim sum carts!
Hi, Looks delicious .
I use to , boil sheep foot and sheep head together ,
eat the meat and drink one or 2 Glass of broth every day , delicious and very healthy
Thank you for posting the video
the last phase frying slices is too much .. cut it in thin slices and mix in a vinaigrette with pickle ...serve it as a snout salad ....
that is awesome ..!
snout salad lol
You sound like a white person. Live a little.
Looks amazingly beautiful, my favourite dish😂
Goes to show, you can polish a turd mate. lol :-) Looked the cat's PJ's Scott and a lot of fun to make mate. Enjoy. Cheers Moose.
Yum pickled pigs feet a southern tradition
The Pig Trotters' Ball! Gotta love those dancing feet...and the end result was just lovely in terms of color and texture. I would order those...and cook them for myself.
Nhan Phuong Gia Vồ chia Tay Thu long
Scott, thank you for this wonderful dish. My mother used to make Pig's Feet for my family when I was a kid but I don't remember her recipe, so I have been searching the net for a recipe worthy of my time. I have finally found one thanks to you. I made this dish the other day and it came out great! The only deviation from your instruction was I had to cut the final product into strips rather than rounds because I could not find a cylinder shaped mold like the one you used. Other than that I stuck to your recipe and I love it. Thanks again and good appetite to you!
Please remove rings before handling food! Ring can harbor bacteria!!
Great video as ever. "Aromats" really rips my knitting though lol
Makes a nice soup that's what my family and I Enjoy.
Personally I always peel my Garlic and Onions, Cut the top off the Carrot then slice the rest. But that is because I make Stock or Gravy from the poaching liquid and that includes liquidising the Veg. For a stew I then add fresh vegetables that I actually want with it.
ANDREW CULLEN when preparing a brown stock, actually leaving the paper in the oven gets it better. Then “simmer” with paper too. Old school....
Aww man, nothing like some good pig's feet. As a proud Barbadian woman, we do loads with them but souse is the number one thing.
I gave this guy a like, for tapping toes with pig feet.
Love it
In Romania, this preparation is called ,,,PIFTIE,,, and is consumed cold from the refrigerator without being fried.
This is how my father and I enjoyed pigs feet. We would as a kid in the 1950's go to town once a month and on the way home we always celebrated with cold pigs feet. So long ago I had forgotten until your post and there it came rushing back, thank you.
Achtung,.german granny here...have 4 in my pot right now!!Will try to cook your way.can't wait.ps love your fun way of talking ciao
They would be awesome with a nice freezing cold light ale and crusty bread n buttr
Thanks for sharing! I'm making dinner tonight!
My son at the beginning was YUCK! By the end of the video it was can we make this daddy? Yummmmmmm. Thanks Scott from Chile. Jim
Supra da knedlama
Best in a bread pan and more gelatin, not so tightly packed. Much nicer look.
I'll never understand how this is appetizing 😰
Because youve probably never tried them!
Complimenti da un' Italiano!!!!!!!!! Bravooo!!!!!!!!wowwwwwwww
we do something similar..mix pork legs , head and livers etc... cool...)))
Love your work Scott. Reminds me of much of my childhood with a bunch of skills that are similar around the world and quickly being lost to mass production. My Grandparents harvested, slaughtered and butchered, wasting nothing. I watched and learned. I hunt and harvest today. I'm 58 years old and I try to pass on some of those skills.
I thought only we farmers ate pig's feet, SO COOL to see that city people eat them too!
Tried this. Added some heavily smoked pork too (the part upwards from the trotters). No veggies. You don’t have to fry it - goes like the omnipresent “charcuterie”. But fried?! It’s a miracle! Crunchy on the outside, moist and delicious on the inside. Six stars out of five.
(a small paranthesis, again, in Romania we have “piftie de porc”, google it! It’s made with trotters, ears, snout - or the whole head - and others cuts. Garlic, very powerful ingredient. Coming back to out trotters I only used dry coriander seeds, juniper, peppercorns, bay leaves, allspice, cayenne. Salt. Yummy! Put it on a slice of bread or, even better, toast! Eat it while hot, sprinkle some salt and pepper, garnish with horseradish paste... OMG!
Жареный холодец...
'Месье знает толк в извращениях')).
Надо же.....я только недавно закончила делать холодец! На балкон поставила для застывания. Решила немного в ютубе что нибудь посмотреть,и увидела это! Почти как наш холодец!
а я наоборот побольше водички добавила,так как не нравится сухой! От ножек вообще вкуснятина! Люди конечно могут и под видом колбасы делать....но мне так жалко выливать эту сурпу....я её всегда до конца использую,в ней полезность имеется,особенно для суставов....желатиновый бульончик.
An amazing recipe. You went several steps beyond what I grew up with, which is boiling almost to fall off the bone. Add potato salad and greens and that’s it. This was interesting though I still like sucking on the bones too.
94110mission
I was thinking the same. When he took it out of the can or whatever you call that thing he was using, heck it looked like round souce. Now that's some good eatin'.
That pot looks small, but it's seven feet deep!
I have been watching your show
For 2 years
Wild game DOESN'T mean anything to me
I'm from south central California
But you're recipes with butcher cutting and recipes are simple and looks delicious
It's a "delicacy". It's actually more expensive than meat itself where I'm from.. New Hampshire! LOL
My grandparents used to pickle them I wish I had the recipe I can Remember them Being very Tasty
Your fucking nasty
@@lucasrossman8336 You're*
Can you please tell me how...rough detail...thanking you so very much...
Gosh…. I love 🐖 feet sooooo sooooo much
Frying will re-melt the gelatine as it's not heat resistant (that's why it melted in the first place). Best eaten cold with salads.
I like the way you cook.
Scott has done the cleaning by boiling right. We would do it to get rid of the smell too. Soup or braised taste yummy too.
I didn't expect you to fry it. Now THAT looks good!
Sir, the stuff floating on top (scum) is comprised of organic minerals such as iron, zinc, potassium, salts, etc.
This looks absolutely delicious, but wanted to relay that only artisan butchers in America get the whole carcass anymore. Most retail shops get carcasses from the slaughterhouse with the heads and feet removed, which is really a shame.
Love your videos. Have made your toad-in-the-hole a few times with lesser-quality sausages and it's still yumful. Easy peasey too. Thank you.
Gayle,,if you have a good butcher he will get you all the parts and pieces ya want
I am sure any Asian butcher would have trotters available. Obviously you wouldn't get them from regular supermarkets, they are too cheap and not worth the shelf space.
I so disagre with you,,you must live in a rich place,,,here in the south,,,Every part of the pig you get easy,,,ever had a batch of fried pig tails? As for the feet,,,,they nettd to grow a hog with 12 feet,,I live 35 miles from a processor,,,,the kill 36,000 hogs a day,,,and the have several plants thru out the area,,,,If you dont believe me,,call Smithfield meats,,,they Will tell you,,,eating pork in the south is a poud tradition
Thanks for all replies. None of your suggestions are possible in my location.
Gayle,,,I so know this unatanable,,,,but,,,you have to make contacts,,,,there are people out there willing to help us,,,BUT,,,it will cost more money sometimes,,,,rural life has such wonderful benifits,,,but then,,,,,,rock and cook on brother
Savur Tube is proper as we say in the "City"I say that because the chef is a good teacher and he is very down to earth in not scared to show his mistake I like that about him I could watch him all day
you undid all that work by frying it at the end!
Okay so I am going give this post a go and see exactly what it has to offer. However, this Butcher is rather wise and knows of that which he posts!
YUMMO.
Looks yummy. Thanks again for video.
Anyone else yell at the screen that he dropped in the blue rubber band from the parsley? LOL
Did notice that mate. lol. oops.
Can u eat it with rice too and what gravy do u use?
@@lilykatlein1892 you mean the blue rubber band? :-)
I was curling up that he wasnt cleaning the veg either. I can't stand bits of grit which can sometimes pass thro' sieves.
Lily Katlein usually with home made horse radish souse os mustard (and never ever frying)-in Europe
Great innovation.You turned something that alot would turn their noses up at. Into great cuisine.
Been hoping you'd put up a new post... love it!
Lovely 😋 now I'm craving
Looks like a short trotter version of headcheese. Yum.
Good yummy food
Perfection. Awesome job
Love your videos...keep em coming. Cheers from Louisiana.....
Re by attttt
Re in by
!
11:05 "the point where I started salivating, then thought about that with some sherry, some of the old cooked veg mixed back in, parsley, citrus, kale and even beets or capers . It takes so few bites to be satisfied and it has that gummy bear satisfaction to it for me. You could serve a dollop on rice, pour the broth/likker and call it asian an dinner. Fantastic vid! So hungry now!
Excellent Job mate.
Lot of work though.
In the end, carrots add a bit of Sunshine to the Roll.
I looove pig feet... Southern girl🙌😁😍