While I was cooking my Pied de cochon I also added an extra pig’s feet to the pot.

Or if you want to do this recipe on it’s own you will need:

1 pig’s feet

for the broth:

1 cup of  white wine

1 bouquet garni

1 onion picked with 2-4 cloves

1 carrot

water to cover

For the terrine:

1 small shallot

1/2 cup of minced parsley

salt & pepper

This will only take 2 hours to cook but need to rest overnight in the fridge.

Simmer slowly the pig’s feet in your broth. After 2 hours pull out the feet and let it cool off. Once entirely cooled, start taking it apart removing every little bones. Then chopped the meat/skin. Put it in a bowl and mix with a 1/4 cup of the still warm cooking juices, the minced shallot and parsley. Salt & Pepper

Line your terrine dish with plastic wrap and fill to the top with the mixture. Add a couple more spoon of the cooking juices and put in the fridge overnight.

It’s that simple!!

Serve a nice slice with a salad with a mustard vinaigrette.

Bon Appétit!

Note: I know that most people are a bit squeamish when it comes to extremities and nasty bits, but pig’s feet is delicious and very inexpensive. It’s been on Bistro tables around France for a long time and I understand why. Similar to headcheese, you will find it chez le traiteur almost all the time.