Pieds de Cochon Farcis is a traditional French delicacy that transforms humble pigs feet into a luxurious meal. The feet are first simmered until tender, then stuffed with a savory mixture of finely chopped ham, bread, shallots, and fresh parsley. Wrapped in caul fat and roasted, the result is a dish with incredibly tender meat and a crispy, golden exterior. This hearty main course is perfect for special gatherings or when you want to indulge in authentic, rustic cuisine. Serve warm, separated into halves, to showcase the flavorful stuffing inside.
Pieds De Cochon Farcis
Description
Pieds de Cochon Farcis is a traditional French delicacy that transforms humble pigs feet into a luxurious meal. The feet are first simmered until tender, then stuffed with a savory mixture of finely chopped ham, bread, shallots, and fresh parsley. Wrapped in caul fat and roasted, the result is a dish with incredibly tender meat and a crispy, golden exterior. This hearty main course is perfect for special gatherings or when you want to indulge in authentic, rustic cuisine. Serve warm, separated into halves, to showcase the flavorful stuffing inside.Ingredients
Directions
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Combine red wine vinegar, thyme sprigs, bay leaves, and peppercorns in a large pot.
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Add the split pigs' feet to the pot.
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Reassemble the pigs' feet into their original shape, wrapping each foot in cheesecloth and tying securely with kitchen string.
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Add enough water to just cover the feet, then place a heavy plate on top to keep them submerged.
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Cover the pot and simmer over medium-low heat for four hours until tender.
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Cool the feet in the cooking liquid, then refrigerate overnight.
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Preheat oven to 375 degrees F (190 degrees C).
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In a medium bowl, combine chopped bread, chopped ham, minced shallots, chopped parsley, milk, beaten egg yolk, and 1/4 cup of dry white wine.
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Mix well and season the stuffing mixture with salt to taste.
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Remove the pigs' feet from the refrigerator, unwrap the cheesecloth, and separate the halves.
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Using your fingers, remove the large leg bone down to the ankle joint and discard it, keeping the smaller foot bones in place.
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Divide the stuffing mixture between the feet, spooning about 1/4 cup into each cavity.
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Rinse the caul fat and cut it into four pieces, each approximately 12 inches by 12 inches.
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Reassemble the stuffed pigs' feet and wrap each one snugly in a piece of caul fat.
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Place the wrapped feet snugly in a roasting pan.
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Add the remaining 1/4 cup of dry white wine to the bottom of the roasting pan.
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Roast until golden brown and heated through, about 45 minutes.
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Separate the halves again and serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 243.0kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 1.0g5%
- Cholesterol 0.0mg0%
- Sodium 14.0mg1%
- Total Carbohydrate 57.5g20%
- Dietary Fiber 20.0g80%
- Sugars 0.0g
- Protein 6.0g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe requires careful handling of raw pork. Ensure all surfaces and utensils are cleaned thoroughly after contact.
Caul fat is essential for keeping the stuffing moist and binding the foot together. If unavailable, you may wrap tightly in cheesecloth or plastic wrap (food-grade) for roasting, though the flavor will differ.
The initial simmering time may vary depending on the size and age of the pigs' feet. They are done when the meat is very tender and pulling away from the bones.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven.
This is a rich, high-collagen dish. It pairs well with light, acidic sides to cut through the richness, such as a simple green salad or pickled vegetables.
