Pig's Trotters Sainte-Menehould

Rinse the trotters thoroughly under cold water. If there are any stray hairs, singe them off with a kitchen torch or gas flame and scrape clean with a knife.

Place the trotters in a large pot and cover with cold water. Bring to a full boil over high heat, skim the grey foam aggressively, then drain and rinse the trotters again under cold water.

Return the trotters to a clean pot with the carrots, celery, onion, garlic, bouquet garni, peppercorns and salt. Pour over the white wine and stock; the liquid should cover the trotters completely — top up with cold water if needed. Bring to a gentle simmer over medium heat, skimming any remaining foam.

Reduce heat to low, cover with a lid left slightly ajar, and braise for 2 hours, checking occasionally that the liquid maintains a bare simmer and topping up with hot water if it reduces below the trotters.

Continue braising for a further 2 hours (4 hours total) until the trotters are completely tender and the meat is on the verge of falling from the bone. Confirm with a meat thermometer that the deepest part of the meat has reached at least 90°C — well above the safe minimum, this is the temperature at which the collagen has fully broken down; the small bones should feel pliable and yield easily when pressed, not merely reach a safe internal temperature.

Carefully lift the trotters from the braising liquid and set them on a wire rack set over a tray to cool until just handleable. Reserve 200ml of braising liquid, straining it through a fine sieve.

While the trotters are still warm, carefully unwrap any loose bones that have worked free, keeping the trotter as intact as possible. Brush each trotter generously all over with the combined Dijon and wholegrain mustard.

Mix the breadcrumbs with the melted butter and chopped parsley until the crumbs are evenly coated. Press this mixture firmly onto all sides of each mustard-coated trotter, patting to form a complete crust.

Heat the grill (broiler) to its highest setting with the rack positioned about 15cm from the element. Place the crumbed trotters on the wire rack over a foil-lined tray and grill for 8–10 minutes, turning once halfway, until deep golden and crackling — watch closely as the breadcrumbs can scorch quickly.

Warm the reserved braising liquid in a small saucepan over medium heat, reducing by half until slightly syrupy, and season to taste. Serve the trotters immediately with this jus spooned alongside, with Dijon mustard and cornichons on the table.