Title
NGM Split Pigs Feet
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
NGM Split Pork Feet (Trotters) (Avg Weight 2.5 - 3.0 lbs / Pack)
The "Stock Master" — Pre-Split for Maximum Extraction. This is the pro-level upgrade to the standard trotter. Sourced from our partners at North Georgia Meat Company (NGM), these Heritage breed feet have been sawed lengthwise to expose the interior structure. While whole trotters are excellent, splitting them is dangerous and difficult to do in a home kitchen. We have done the heavy lifting for you. By exposing the marrow, tendons, and cartilage directly to the water, these split feet release their collagen much faster and more efficiently than whole ones. They are the absolute best choice for creating the thick, creamy, lip-smacking texture found in authentic Ramen broth or French demi-glace.
Why It’s a Staple: It is the most efficient path to "liquid gold." Because the surface area is doubled and the interior is exposed, you get a richer, more gelatinous stock in less time. They are the secret weapon for thickening sauces naturally, adding a depth of flavor and a silky mouthfeel that commercial thickeners cannot mimic.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Split Pork Feet (Trotters)
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Diet/Breed: Heritage Breed Pork
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Portion Size: Avg 2.5 - 3.0 lb Pack
💡 The Chef’s Method: Blanch, simmer, and strain.
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The Blanch: Even though they are split, you must still blanch them. Boil hard for 10 minutes to bring impurities to the surface, then drain and rinse the bones clean. This ensures a pure flavor.
-
The Extraction: Place the clean, split feet in a pot with fresh water. Because they are open, the hot water can immediately begin dissolving the connective tissue.
-
The Simmer: Keep the pot at a steady, low simmer. For a clear consommé, do not stir. For a creamy, opaque Ramen broth (Tonkotsu), keep it at a rolling boil to emulsify the fat and collagen.
-
The Time: Simmer for 6-8 hours. You will know they are done when the bones are clean and the liquid is sticky to the touch.
-
Target Texture: A broth that turns into a firm jelly when chilled in the fridge
NGM Split Pork Feet (Trotters) (Avg Weight 2.5 - 3.0 lbs / Pack)
The "Stock Master" — Pre-Split for Maximum Extraction. This is the pro-level upgrade to the standard trotter. Sourced from our partners at North Georgia Meat Company (NGM), these Heritage breed feet have been sawed lengthwise to expose the interior structure. While whole trotters are excellent, splitting them is dangerous and difficult to do in a home kitchen. We have done the heavy lifting for you. By exposing the marrow, tendons, and cartilage directly to the water, these split feet release their collagen much faster and more efficiently than whole ones. They are the absolute best choice for creating the thick, creamy, lip-smacking texture found in authentic Ramen broth or French demi-glace.
Why It’s a Staple: It is the most efficient path to "liquid gold." Because the surface area is doubled and the interior is exposed, you get a richer, more gelatinous stock in less time. They are the secret weapon for thickening sauces naturally, adding a depth of flavor and a silky mouthfeel that commercial thickeners cannot mimic.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Split Pork Feet (Trotters)
-
Diet/Breed: Heritage Breed Pork
-
Portion Size: Avg 2.5 - 3.0 lb Pack
💡 The Chef’s Method: Blanch, simmer, and strain.
-
The Blanch: Even though they are split, you must still blanch them. Boil hard for 10 minutes to bring impurities to the surface, then drain and rinse the bones clean. This ensures a pure flavor.
-
The Extraction: Place the clean, split feet in a pot with fresh water. Because they are open, the hot water can immediately begin dissolving the connective tissue.
-
The Simmer: Keep the pot at a steady, low simmer. For a clear consommé, do not stir. For a creamy, opaque Ramen broth (Tonkotsu), keep it at a rolling boil to emulsify the fat and collagen.
-
The Time: Simmer for 6-8 hours. You will know they are done when the bones are clean and the liquid is sticky to the touch.
-
Target Texture: A broth that turns into a firm jelly when chilled in the fridge