https://www.wikifood.cz/en/Pig%27s-Trotters?action=history&feed=atomEN:Pig's Trotters - Historie editací2026-09-21T07:20:33ZHistorie editací této stránkyMediaWiki 1.45.4https://www.wikifood.cz/en/Pig%27s-Trotters?diff=127427&oldid=prevEditor: i18n EN pilot zelne-polevky-completion-002; source page 73602026-09-12T18:47:11Z<p>i18n EN pilot zelne-polevky-completion-002; source page 7360</p>
<p><b>Nová stránka</b></p><div>{{Potravina<br />
|název=Pig's Trotters<br />
|popis=Pig's trotters are the lower parts of a pig's legs. They are rich in collagen and are traditionally used in Czech cuisine to make aspic or head cheese.<br />
|obrazek=https://www.wikifood.cz/images/f/fb/7360_Vep%C5%99ov%C3%A9_no%C5%BEi%C4%8Dky.jpg<br />
|typ=meat<br />
|sezona=year-round<br />
|puvod=Pig's trotters come from pigs raised around the world, including in the Czech Republic.<br />
|kalorie_100g=250<br />
|bilkoviny_100g=20<br />
|tuky_100g=18<br />
|sacharidy_100g=0<br />
|vlaknina_100g=0<br />
|vitaminy=B12, B6<br />
|mineraly=iron, zinc<br />
|gi_index=0<br />
|pouziti=Pig's trotters are traditionally used to make aspic, and can also be prepared as confit or grilled.<br />
|jak_vybrat=Choose fresh trotters with a clear color and no off odor.<br />
|skladovani=Store in the refrigerator and use within 2-3 days of purchase.<br />
|nahrazky=Beef feet can be used instead of pig's trotters for a similar texture.<br />
|zdravotni_prinosy=Pig's trotters contain collagen from their skin, tendons, and cartilage.<br />
}}<br />
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'''Pig's trotters''' (pig's feet) are the lower parts of a pig's legs below the knee. They consist mainly of skin, tendons, cartilage, and bones, with very little muscle meat.<br />
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Cooking trotters requires patience: they may spend as long as three hours in a pot before everything becomes tender. The result is a gelatinous, collagen-rich preparation traditionally used to make aspic, known in Czech as ''huspenina'' or ''sulc'', or added to Czech head cheese as a binding ingredient.<br />
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== In Czech cuisine ==<br />
<br />
Trotters were used mainly during traditional Czech pig slaughters. Cooked and cooled, they were served with vinegar, onion, and bread. The cooking liquid from trotters sets into a gel on its own without added gelatin.<br />
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Today, trotters have returned to fashion in restaurant cooking, where they are served confit-style, grilled, or breaded and fried. They have also remained part of rural pig-slaughter menus.</div>Editor