The legend says that while escaping after the revolution, Louis XVI would have stop in this little village of Sainte-Menehould to have a taste of their now worldly known specialty - Le pied de cochon (pig’s feet). He was arrested a few mile further and brought to La Bastille. It’s said that a young cook would have left the pig’s feet to cook overnight and created this recipe.

As for me, I can’t remember when I started salivating for this dish, my nose pushed against a vitrine du traiteur, looking at the Pied de cochon. This is one of my favorite!!! It’s so easy to make and so good. I love them cold with a tart salad but it’s traditionally served broiled.

Pied de Cochon Ste-Menehould

2 pig’s feet (I got mine at Lien Hing 49 cents/lb!!!!!)

1 bouquet garni (parsley, leek, thyme, 4 bay leaves)

1 stalk of celery

1 carrot

1 onion picked with 4 cloves

2 cups left over Champagne (I had some left over from Christmas, but dry white wine is good too)

Bread crumbs to garnish

1 Tablespoon of butter

This recipe is very easy but needs at least 6 hours of simmering. You never want the water to boil, but just have a steaming hot water with little bubbles. If the temperature of the water is too high, your feet will explode and won’t be nice to present.

It is important to check that your pig’s feet are cleaned, and no hair are left (ask your butcher about having him clean them). You can easily burn the ones left on top of the stove. Then tightly wrap the pig’s feet in cheese cloth and  butcher's twain. It’s important to do this step because the feet will curl up with the cooking. Then, put them in the bottom of the pot, add all your ingredients except the butter and the crumbs and add water to cover. Bring to a simmer and let cook for 6 hours.

Once cooked, let the feet cool off overnight in the pot, you will see the broth will turn in a thick jelly (Very good for other dish like cassoulet, terrines...). Take the cloth out and rub the feet with the melted butter and cover with bread crumbs.

This will stay in the fridge for over a week. When ready to serve, split in half and broil, served with a salad you can’t be more French then that!!!!

Bon Appétit!