"Cold Pork Cuts"

Deliciously Different !

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  • 2 pigs trotters
  • 3 liters water
  • 1 lb pork
  • 1 lb veal
  • 2 tsp salt
  • 2 pigs ears
  • 1 1/2 tbs salt
  • 1/4 tsp peppers
  • 1/8 tsp nutmeg
  • 1/8 tsp ground cloves


When buying the trotter and pigs ears, weight them and then buy the same amount of veal and pork. That is, if the trotter and ears together weight 2lbs, buy 1 lb of pork and 1 lb of veal. Clean and wash trotters and ears and cook in boiling water until tender (approximately 3 hours) They may be cooked in a pressure cooker in one little 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 trotters and grind the meat and galantine 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 toothpick to see if center is dry. 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 meet should be floating in the broth which, when cooled, becomes jelly.

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