Corte De Cerdo Frio (Cold Pork Cuts)

2 pigs trotters
3 liters water
1 lb. (approx.) pork
1 lb. (approx.) veal
2 tsp. salt
2 pigs ears
1 1/2 tbs, salt
1/4 tsp. pepper
1/8 tsp. nutmeg
1/8 tsp. ground cloves

Category: .

Product Description

When buying the trotter and pigs ears, weigh them and then buy the
same amount of veal and pork. That is, if the trotter and ears together
weigh 2 lbs., buy 1 lb. of pork and l Ib. of veal. Clean and wash trotters
and ears and cook in boiling water until tender (approximately 3 hrs.)
They may be cooked in a pressure cooker in one liter of water and 1/2
tbs. salt. When tender, remove trotters and ears from the broth and
allow to cool. Keep the broth in the same boiler but do not put in the
refrigerator as it will solidify.
Remove bones from the trotters and grind the meat and gelatine
together with the ears (skin and cartilage included). Combine with
ground pork and veal and add the salt, pepper, nutmeg and clove
Place in a 5x9x3″ bread tin and press down well. Cook in a double
boiler for approximately 3 hrs. Test with a toothpick to see if center is
‘y. Meat should be pressed down with a ladle or a dish similar to the
one used for cooking every half hour whilst cooking.Each time meat
is pressed, add 2 tbs of trotter broth until 3/4 cup has been used
The meat should be floating in the broth which , when cooled becomes jelly .