4 Brined pigs’ trotters
2 x Carrots
Stick celery Onion 6 fl Wine vinegar
Melted butter Dried breadcrumbs 1 pn Allspice
Get plain pig’s trotters from your butcher and then brine them
for 24 hours. Once they’ve been brined long enough, bandage them
with several strips of cheesecloth, or tie them several times
around the short way with string, since they will try with all
their might to fall apart into many pieces while cooking. Put into
a pot with the vegetables, and cover with water and the vinegar.
Simmer gently for 6 or 7 hours. Allow to cool in the liquid. — To
serve, split the trotter in two the long way and roll in melted
butter and dried breadcrumbs mixed with a pinch of allspice. Heat
slowly under a broiler, or in the oven at 350 F, until hot and
crisp on the outside. Serve with mustard and horseradish for those
who like such things….and LOTS of wet wipes and paper towels. .
Basic brine for trotters: . 12 1/2 cups water: 3/4 lb sea salt: 3/4
lb brown sugar: 2 oz saltpeter
(optional): 1 t juniper berries: small piece ungrated nutmeg: 1
bay leaf: 3 sprigs thyme: 1 t black peppercorns: 4 cloves. Put all
ingredients in a pan, bring to boiling point, skim and remove from
the heat. Let cool. Add trotters, weight down with a very clean
stone or other nonreactive weight, and leave for 24 hours. (The
spices are also optional if you’re in too much of a hurry.)

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