Pig's trotter

, corned pigs' trotters in Irish cuisine Before sale, the trotters are cleaned and typically have the hairs pulled with a hot tank and beaters. They are often used in cooking to make stocks, as they add thickness to gravy, although they are also served as a normal cut of meat. Following the Great Recession, there was a boom in popularity of pigs' trotters in the United Kingdom as a revival in cheap meat recipes occurred. In 2008, British supermarket Waitrose reintroduced trotters to its stores, and found that they quickly became popular. The thick skin and abundant connective tissue of pigs' feet makes them a good source of dietary collagen. ==Recipes and combinations==

'' sold at Namdaemun Market • Bean crock (les pais au fou) in Jersey, Channel Islands • Batsoà from the Piedmont region of Italy • Cappello da prete in Modena, Italy • Chispalhada in Portugal: trotter with chickpeas or beans • Cotechino in Modena, Italy • Zampone in Modena, Italy • Körömpörkölt in Hungary • Crubeens in Ireland • Pied de cochon in Sainte-Menehould, France • Tebichi in Okinawa, Japan • Tom tin moo in Laos • Crispy pata, Paksiw na pata, and patatim in the Philippines • Manitas de cerdo in Spain • Jokbal in Korea • Patitas de cerdo en escabeche and manitas de cerdo en salsa verde o salsa roja in Mexico • Souse in Barbados and St. Vincent and the Grenadines • Spitzbein or Pfoten in German, known as golonka in Polish • Syltelabb, a traditional Norwegian dish • Inkokta grisfötter, a traditional Swedish dish similar to syltelabb • Kha mu, literally "''pigs' feet''" in Thai, influenced by Chinese stewed pork • Patitas con maní and Sarza de patitas in Peru • Peus de porc in Catalonia ==See also==