Description
Known as crubeens in Ireland, which we think is a much nicer name, use pigs trotters to make a super-gelatinous stock for filling in the small gaps in a terrine, or using in a soup or to add a depth of flavour to your gravy for all those lovely pork joints. It?s a bit of a labour of love, but well worth it and as the skin comes off the bone you can reveal some sweet tasty morsels of pork trotter meat. Use cold in a sandwich with chutney, or over a salad with a french dressing
