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

18 Responses to Pig’s Feet Broth

  1. Alayna says:


    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?



    • 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?

  3. Ken says:

    You’ve given me an idea. I going to try and make soap out of the fat. Thanks, didn’t think of it myself. I usually discard it.

  4. Bob says:

    If I put the pig broth in a jar and refrigerate it how long will it last?

  5. Wendy says:

    It was my first attempt at bone broth and I made it with pig trotters. I didn’t get any scum on top … could it be because they were so clean ? I slowed cooked it for about 14 hours in a crock pot and then I put it in the fridge. There was no fat on top as such just a pot full of jelly. I am not feeling great and just warmed a mugful for myself. yummy. Is the jelly how it should look ?? How long can I keep this in the fridge ?

    • Amanda says:

      That jelly is the gelatin you’re after, nice job! I keep my broth in the fridge and use it up by 5 or so days. Maybe by that 5th day the dog is getting it in his bowl. If I make a lot, I put half in the freezer. Enjoy!

  6. Burgess Nichols says:

    I’m going to make (or attempt to make) beef broth. I’m going to put the marrow bones and joints in the oven @ 375-400 for about 45 minutes. My butcher (grass fed beef, pigs, etc. on his farm) said to throw in a pigs foot to add some additional flavor.

    Now, here is where I get a little confused:

    1. Should I just boil the pigs feet like you did (while I’m roasting the beef bones in the oven) or

    2. Could I roast the pigs feet in the oven, along with the beef?

    Every recipe I see seems to agree that you should roast beef bones before putting in you stock pot to simmer but I just want to know what to do with the pigs feet before they go in to simmer.

    One last question: I think I might have bought a lot more than I need so, can I throw as many of the pigs feet into the pot or is there a point where there could be “too many?”

    Thanks, I hope this reaches you and that you might be able to give me a little guidance.


    PS: My wife can’t believe I’m even doing all of this!

    • Amanda says:

      Hi Burgess! She will understand once she tastes your flavorful broth! I would boil the pigs’ feet to get rid of yuckies. I would throw in some of the feet but maybe not all, so you can get a fair taste of the whole thing without one part overshadowing others. Your wife is a lucky woman to have major minerals served for meals soon!

  7. Shannon says:

    I’ve been making bone broth for about a year now and love it. I’ve never attempted trotters but I have just one in the freezer waiting to me made. How many trotters do you typically put into a standard sized crock pot? Also, we just moved to Charlotte, is the farm that you use within a reasonable drive from there? Would you please share the name of the farm? Thank you so much!

    • Amanda says:

      Hi Shannon! Try eatwild.com or realmilk.com to find sources for food that’s grown the way the old-fashioned way. I think I used about 8 trotters and it came out great.

  8. Adrienne says:

    Is it ok to drink this broth if it is not boiled for 5 mins first?

  9. Rachel says:

    Thanks so much for sharing this, Amanda! I am going to try a batch of pork bones mixed with trotters next week and can’t wait! How long would you say to simmer for the best gel?

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