Pig’s Feet Broth

Pig's Feet

Pig's feet from a local farm

Pigs feet are called trotters, did you know that? I did not. I got these from a NC farm about an hour and a half away from me. This farm is run by a couple who have a beautiful operation and land – free running hogs and pigs who root and forage happily (and, as we saw, chased the family dog when it got too close to the babies).

Pigs feet and other bones make for nutritious, gelatinous, rich, flavorful stock. I am an old hand at making real chicken broth and (beef) bone broth in a crockpot, but pigs feet were a first.

Boiling Pig's Feet in Water

Boil pig's feet first to remove impurities

I covered the trotters and neck bones (for added flavor) with water and brought to a boil for a couple of minutes to extract any dirt and impurities. Strain. Fill pot again with filtered water. Add a dash of vinegar to aid in pulling out minerals. Bring to a boil. Put in your cut up vegetables like carrots, celery and onion. Then let simmer for many hours. If you want (and this is what I did), you can transfer it to a crockpot and put the lid on.

Pig's Feet and Vegetables in a Crockpot

Pig's Feet and Vegetables in a Crockpot

I let this simmer overnight. Then I strained everything out and what was left was a greasy, fatty broth. I put it in the fridge, and hours later when it firmed and I scooped out the fat that had risen to the top, I had the rich, nutritious, flavorful gelatin that is so health-promoting. I added salt, and am happy to report that it tasted rich and nourishing.

Read what Nourishing Traditions author Sally Fallon wrote about the beauty of broth:

“Good broth will resurrect the dead,” says a South American proverb. Said Escoffier: “Indeed, stock is everything in cooking. Without it, nothing can be done.”

 A cure-all in traditional households and the magic ingredient in classic gourmet cuisine, stock or broth made from bones of chicken, fish and beef builds strong bones, assuages sore throats, nurtures the sick, puts vigor in the step and sparkle in love life–so say grandmothers, midwives and healers. For chefs, stock is the magic elixir for making soul-warming soups and matchless sauces.

Pig's Feet Broth

Pig's Feet Broth: Gelatinous Gold

5 Responses to Pig’s Feet Broth

  1. Alayna says:

    Hello,

    Your broth looks delicious! I tried to make a pig’s feet broth, but when I boil it – the water turns gray in color. Your’s is such a rich deep color. Do you know why my broth turns gray when I boil it?

    Thanks,

    Alayna

    • Amanda says:

      Did you boil it and then discard the water and then boil it again? Are they pig’s feet from a reputable healthy farm? Other than that I’m not sure what would make it grey! My broth only turned that rich reddish color after being in the fridge over night. Good luck when you try again!

    • Rachel says:

      Looks like the trotters include some hocks which have red meat, also neck bones have red meat. My pigs feet broth turns into a white gelatin in the fridge.

  2. Nicole Toole says:

    What do you do with the fat that has risen to the top?

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