Pork trotters cooked in the French artisanal tradition

A deliciously rich and melt-in-the-mouth speciality, expertly prepared to enhance your brasserie menu. Product description: Pig's trotters cooked in Thiol stock is a traditional charcuterie product, simmered for a long time to achieve perfect tenderness. Slow cooking in an aromatic stock (made from garlic, onion, carrot, wine vinegar and spices including celery) tenderises the meat and releases an authentic, rich flavour. Delas has selected this vacuum-packed portion of approximately 0.65 kg to offer professionals a ready-to-use product, whose natural gelatine guarantees impeccable texture and an exceptionally melt-in-the-mouth quality when eaten. Culinary uses, preparation and storage: This ‘ready-to-cook' product is an essential for master restaurateurs and caterers: ► Grilled or breaded pig's trotter: The most classic method involves breading the pig's trotter before grilling or deep-frying it to achieve a striking contrast between a crispy crust and a gelatinous centre. ► Stuffings and terrines: Deboned whilst hot, its flesh, rich in natural gelatine, is ideal for binding delicate stuffings, enriching country terrines or creating gourmet pork cromesquis. ► Simmered dishes: Add it at the end of cooking to a stew, cassoulet or lentil ragout to bring creaminess and depth to the sauce. ► Preparation: A cooked product, to be gently reheated in the oven, in a frying pan or in stock. Its vacuum-sealed packaging ensures a long shelf life and perfect hygiene in the kitchen. ► Storage: Store in a cool place between 0°C and +4°C. Once opened, keep in the fridge and consume promptly.