Trotter Jelly


  • 4 rare breed pigs trotters
  • 1 onion roughly chopped
  • 2 sticks celery roughly chopped
  • 2 carrots roughly chopped
  • A head of garlic
  • Half a swede roughly chopped
  • 200g diced bacon
  • A few juniper berries
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns
  • 300ml apple juice
  • 2 litres chicken stock

Perfect for bringing life to sauces and stocks

If you can get beyond any initial squeamishness at the site of pigs trotters. This wonderful jelly will reward you over and over by bringing an extra dimension to your stocks, sauces and pies. Keep it in a jar in the fridge or freeze it in ice cubes to use when required.

Pre-heat the oven to 150℃.

Put the trotters in a pan and cover with cold water. Bring it to the boil and continue to boil for around five minutes, this will remove any scum and allow it to float to the surface.

Drain the trotters and rinse with cold water, then place them in a casserole with all the other ingredients. Add enough stock to cover the trotters and place in the oven for at least three hours.

Take from the oven and strain the liquid.

If you’re looking for a clear jelly, at this point you can reduce it a little and add to a jar or make into ice cubes. Alternatively you can tear off pieces of flesh from the trotters and add these to the liquid for a more substantial stock.


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Perfect for making a trotter jelly to add to stocks, sauces and pies or for a traditional terrine.

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