Description

Pig’s feet are used in many cultures (widely used throughout Europe, Asia, Mexico and parts of South America), especially in areas where people have learned to cook and eat all the parts of the animal. Pig’s feet is a great way to add body to soups, for stews which are served on its own or barbequed like they do in the south of the USA. It’s an old school, soul food favourite where the feet are bbq’d to perfection smothered in a BBQ sauced making tender meat that literally melts in your mouth when it touches your tongue. Goes great with southern classics such as cornbread or mac n’ cheese (we’d recommend trying with Paleo alternatives such as creamed potatoes and collard greens). Since this cut of meat has so much connective tissue and thick skin, you must cook it low and slow so the meat becomes tender. This may be from 2-1/2 hours in soups and stews or 3 hours if they are to be boned. Pig feet are often fried or broiled lightly brown before going on to the simmering stage. Some French recipes call for simmering slowly for 6 hours (or even more) before boning, but I find this excessive and have no trouble removing the bones after 3 hours of simmering. Pig feet are low in fat and (the edible parts) are very high in protein, particularly Collagen in tendons and skin. This is very good for joints and skin health. Our Pig’s Feet are from the hind legs – those from the front legs are small and mainly used to produce gelatin. Pig feet have very little fat and are almost all bone and protein.