The Kitchen: Bacon Experiment with Trotter

After careful consideration (well, not really) i decided it was time to take down one of the trotters.

It spent 2 weeks in brine, 3 days in salt and approximately 6 weeks hanging outside.

Pulling back the muslin cloth i found there was no nasty bits growing on it, and after cutting away a portion of skin to reveal some (the only) bits of meat i found a nice, slightly salty but tasty bit of pork goodness.

I ended up turning this into a sort of cassoulet thing with tomato, mushrooms and a whole lot of white beans.

With the trotter cut up into small pieces (after being used to create the stock for the dish) it provided a good dosage of extra flavour and texture running through the beans.

Trying this has given me a new hope in the belly bits working out for me... soon they will be had...