If you’re worried about entering an environment with lots of people, then don’t forget to shop local. We are open... Read more
**As featured in the Stafford Post**
Pigs trotters, once viewed by local as scraps for feeding hungry tummies, is now hobnobbing with expensive ingredients in London’s elite eateries.
Crubeens, or pigs trotters, are almost a forgotten food in Stafford. Most butchers do not stock the delicacy.
While local butchers are reluctant to charge for the feet, chefs in the capital place them alongside foie gras and langoustine in top hotels.
One Stafford butcher still stocks trotters. M Mottershead in Bodmin Avenue, Weeping Cross, keep them after being in pigs for pork cuts. Martyn Mottershead said: “If the customers want it we will get it. We give them away but they aren’t out on the counter. Years ago people would use the feet a lot.”
Pigs trotters are notoriously difficult to prepare, but are useful in casseroles and can be fried, smoked or put in salads. Martyn said: “The bones are taken out and they are very good for stocks. They are brazed and you can get jelly out of them.”
He added: “The hotels do pigs feet and they are a luxury. Italian chefs tend to use them and they are used in Caribbean cooking.”
Trotters may be on the brink of a culinary revival. There are ways to get the best out of the delicacy. Adventurous readers can try two recipes which may tickle the taste buds.
A Spanish recipe:
Pigs trotters with langoustines.
You will need:
4 pigs trotters already boiled
1 can of chopped tomatoes
3 garlic cloves
Half a glass of dried sherry
One glass of chicken stock
One bay leaf
Salt and Pepper
One chilli (optional)
Put a little olive oil into a wide pan and fry the pigs trotters with the squids and langoustines for a couple of minutes. Take them out and in the same oil fry the onions and garlic, add the chopped tomatoes and allow them to boil for 10 minutes. Then pour the chicken stock, bay leaf, chilli, salt and pepper and reduce for five minutes. After, put the pigs trotters and squid into the pan again, and boil for 15 minutes. In a mortar crush the almonds and hazelnuts with a little bit of parsley and mix with the sherry. Pour in the pan this and the langoustines and boil for ten minutes.
A traditional recipe:
You will need:
Slice of onion
Pinch of mace
Strip of lemon rind
Wash the trotters thoroughly then cover with milk. Add other ingredients and simmer till tender. Cut the feet into neat pieces. To make a sauce warm 2 oz of butter add 1 ½ ounces of plain flour to make a roux. Stir and slowly cook for a few minutes. Add the fluid that the trotters were cooked in, stir to thicken, season to taste. Simmer for a few minutes.