Split Pig's Foot

Our pasture raised pig feet are split down the middle and sold raw and ready for the pot. One of the most collagen-rich parts of the animal, pig feet are a secret weapon in the kitchen — adding extraordinary body, richness, and a silky, lip-coating texture to any dish they are cooked in that simply cannot be achieved any other way.

Add one to your next pot of broth or stock and the difference will be immediately apparent — a deeper, more gelatinous result that sets up firmly when refrigerated and melts into something luxurious when reheated. They are equally valuable in a long braise, where the collagen slowly dissolves into the cooking liquid, naturally thickening the sauce and adding a depth of flavor that keeps people coming back for seconds.

A staple of Southern, Caribbean, and Asian cuisines, pig feet are a time-honored ingredient that serious home cooks have relied on for generations. If you have never cooked with them before, this is an excellent place to start.

Photographs for broth parts all use the same perspective on 3 different container sizes to help you reference the quantity you may want to purchase. This photograph uses a 10.25" diameter 5.5 quart Le Creuset Dutch oven. Others use a 7" diameter 2 quart or a 14" diameter 13.25 quart.