Salted Pork Trotters: The Secret of Richness in Stews
The Salted Pork Trotter is an essential ingredient in traditional cuisine, especially valued in Galicia and other regions of Spain for its ability to transform any broth, stew, or dish into one with deep flavor and a rich texture.
Being cured in brine, these pieces, which are rich in skin and tendons, contain a large amount of collagen that dissolves in the broth during slow cooking. The result is a thick and unctuous liquid that envelops the other ingredients. They are used both to enrich Galician Stew and to prepare the classic Pork Trotters in Sauce.
✨ Quality Guarantee: Cleanliness and Texture
Our salted pork trotters come from carefully selected and processed pieces:
- Rich in Gelatin: They provide a unique consistency to sauces and broths, naturally thickening the stew.
- Simple Preparation: They are delivered burnt, clean, and cut in half, facilitating desalting and reducing initial preparation time at home.
- Versatile Product: Ideal for enriching legumes (beans, chickpeas), or as a main dish stewed with tomato or in Spanish sauce.
🧑🍳 Cooking Tips: Essential Preparation
To ensure optimal flavor, it is essential to follow this process:
- Mandatory Desalting: Soak the trotters in cold water for 24 to 48 hours.
- Water Change: Change the water at least 2 or 3 times a day to remove excess salt.
- First Boil (Optional): Some recommend a first boil of $5$ minutes to clean any impurities and discard that water.
- Slow Cooking: Cook in clean water with bay leaves and aromatic vegetables until very tender and the meat easily separates from the bone. This can take 2 to 3 hours in a traditional pot or about 40-45 minutes in a pressure cooker once the valve rises.
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Carnicería Frebas
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