Meishan Pork Trotters
Meishan Pork Trotters
2-3 lb avg
Meishan Pork Trotters
Meishan Pork Trotters
2-3 lb avg
Heritage Breed
Low PUFA
Corn & Soy Free
- Heritage Meishan Breed (Seasonal Offering Only)
- Corn & Soy Free
- Low PUFA
- Mobile Pasture-Raised on diverse pastures
- Regenerative & Sustainable
- Chemical free
- 'Needle-free': NO vaccines, antibiotics, hormones or dewormers
- Maximal nutrition
- Description
- Ingredients
- Standards
- Best Uses
The BEST bone broth ingredient! For generations, pig feet—also known as trotters—have been a staple in kitchens around the world, prized for their rich collagen content and ability to transform simple ingredients into deeply nourishing meals. Our ancestors knew the value of using the whole animal, and trotters were essential for making wiggly, jiggly soups and stews that provided both incredible flavor and essential nutrients.
Pig feet are packed with collagen, making them one of the best ingredients for creating thick, gelatinous broths. When simmered low and slow, the connective tissue, skin, and joint cartilage break down, releasing a wealth of collagen and minerals into the broth: perfect for supporting gut health, skin elasticity, and joint function. Whether you’re making a rich bone broth, hearty stew, or traditional dish like pork hocks and beans, trotters add unmatched depth and nourishment.
While they’re slow growers relative to modern pig breeds (meaning Meishans they require significantly more feed, more time to grow, and more hands-on care) their gentle nature and exceptional meat quality make them a rare, highly valued breed absolutely worth preserving.
👉 Meishans produce dark, rich, incredibly flavorful pork that melts in your mouth… the color almost looks like beef!
The Meishan pigs are raised at Angel Acres farm and are mobile, pasture-raised. Meaning, the pigs have the space to roam freely and practice natural behaviors, promoting higher collagen development than pigs confined to barns. This results in a roast that’s not only more tender but also richer in beneficial collagen.
Our pigs forage naturally on diverse pastures, eating grasses, roots, and insects, which enhances the nutrient profile of the meat with essential vitamins and minerals that barn-raised pork simply can’t provide. Our pork contains higher levels of Vitamin K2, crucial for bone health, heart function, and energy production, along with Vitamin D, which supports immunity and overall well-being through natural sun exposure.
Additionally, the diverse plant intake leads to more phytochemicals in the meat, improving the taste and making it far superior to the conventional options you find in stores.
It's important to note that even pasture-raised pigs require a supplemental feed, typically high in corn and soy, which contributes to unhealthy levels of PUFAs (polyunsaturated fats). But we do things differently. Our pigs are fed a custom-made, corn- and soy-free, low-PUFA feed, promoting a healthier fat profile rich in saturated fats and significantly lower in unsaturated fats. This feed is designed to support your metabolic health and deliver optimal nutrition. Plus, our pork is low in phytoestrogens and pesticides (LowPs™), so you can enjoy the cleanest, healthiest pork without worrying about harmful endocrine disruptors.
Indulge in the difference that comes from heritage pasture-raised pork: more flavor, better fats, and richer nutrition. Taste the difference today!
Traditional Recipes with Pork Trotters:
1. Pig’s Feet Stew (Southern U.S.)
A comforting Southern dish, pig’s feet are simmered with vegetables like onions, carrots, and celery in a flavorful broth, often spiced with garlic, bay leaves, and hot sauce.
Serving: Typically served over rice, this dish is rich and hearty, perfect for a cozy meal.
2. Callos (Spanish)
A traditional Spanish dish made with pork trotters, tripe, and chorizo, simmered in a rich tomato-based sauce flavored with paprika, garlic, and onions.
Serving: Often served with crusty bread or potatoes, Callos is a delicious and filling meal.
3. Feijoada (Brazilian)
A popular Brazilian stew made with black beans, pork, and beef cuts, including pork trotters. It’s slowly simmered with onions, garlic, bay leaves, and a variety of spices.
Serving: Served with rice, collard greens, and orange slices, Feijoada is a communal dish often enjoyed during special occasions.
4. Pêche à la Diable (French)
In this traditional French recipe, pig’s feet are braised in a flavorful broth with white wine, garlic, and herbs, often served with a spicy mustard or Dijon sauce.
Serving: Typically served with mashed potatoes or a side of sautéed greens.
5. Hong Shao Trotters (Chinese)
A popular dish in Chinese cuisine, pork trotters are braised in a mixture of soy sauce, rice wine, ginger, star anise, and brown sugar, giving them a savory-sweet flavor.
Serving: Often served with steamed rice or Chinese bao buns, this dish is a favorite during festivals and family gatherings.
6. Sopa de Pata (Central American)
A traditional soup from Central America (especially El Salvador), Sopa de Pata is made by simmering pig’s feet in a broth with vegetables like corn, potatoes, and cabbage, flavored with cilantro and lime.
Serving: Usually served as a hearty soup or stew with a side of tortillas or rice.
7. Meat Aspic (Polish Meat Jelly)
A traditional dish made by slow-simmering pork trotters with other meaty cuts and bones to create a rich, gelatinous broth that sets into a jelly-like texture once cooled. It’s served cold and sliced, often with mustard or horseradish.
Serving: This dish is typically served as a cold appetizer with bread, mustard, and pickles, and is especially popular during holidays or celebrations.
8. Jellied Pork Trotters (Eastern European)
Known in some Eastern European countries as “Kholodets,” this dish involves boiling pig’s feet with vegetables and seasoning, then allowing it to set into a jelly-like texture once cooled.
Serving: Typically served cold in slices, often with mustard or horseradish on the side.
9. Trota de Puerco (Mexican)
A Mexican dish where pork trotters are cooked with a spicy tomato sauce and sometimes other cuts of pork. The trotters become tender and flavorful in the long simmering process.
Serving: Served with tortillas or rice for a flavorful, spicy meal.
10. Trotters and Lentils (Italian)
A rustic Italian dish where pork trotters are simmered with lentils, vegetables, and herbs, creating a comforting, hearty stew.
Serving: Often served with crusty bread to soak up the flavorful broth.
These dishes highlight how pork trotters can be used in diverse ways to create rich, flavorful meals. From stews to aspic, these recipes show how this humble cut of meat can be transformed into something truly special!
Meishan Pork Trotters Reviews
Wonderful
Andrea
03/29/2025
Farming Practices
Low in PUFAs, Custom-Feed
Modern pork contains significantly higher levels of PUFAs than it did in the past, with conventional pork now containing the same amount of PUFAs as canola oil, definitely not ideal for strong metabolisms! This shift is largely driven by changes in the pig’s diet, specifically the mass production of corn, soy, distiller grains, and other PUFA-rich ingredients used in conventional feed. While pasture-raised pigs may have access to more natural grazing, they still require supplemental feed, which is often rich in PUFAs. As a result, even pasture-raised pork can still have elevated levels of omega-6 fatty acids, as the pigs’ diet directly influences the fat composition of their meat.
At Nourish, we’ve taken a different approach. We’ve developed a custom-made low-PUFA, nutrient-dense corn- and soy-free feed for our pigs, ensuring their meat is rich in metabolism-supporting fats and lower in inflammatory PUFAs. Our focus on better feed practices leads to healthier pigs and better food for you, with lab testing to back it up.
Simply put, better food for our animals means better food for you!
Mobile Pasture-Raised for Optimal Nutrition
Pigs raised on pasture have access to a more diverse, nutrient-rich diet, including supplemental feed, fresh grasses, plants, and insects. This variety enhances their nutrient intake, which is then reflected in the quality of the meat you consume. Pasture-raised animal products are often richer in fat-soluble vitamins. For example, vitamin D levels increase with sunlight exposure, as animals synthesize it in their skin and store it in their fat. Vitamin K2 levels are also influenced by diet, with grass-fed animals typically containing higher amounts of this essential nutrient. Truly pasture-raised animals may also contain higher levels of beneficial compounds like polyphenols, which support gut and overall health.
In contrast, animals raised in confinement are limited to a uniform feed source, resulting in a less diverse nutrient profile and a less nutrient-dense final product.
At Nourish, we take this a step further through mobile pasture-based practices. Our pigs are regularly moved to fresh pasture, ensuring continuous access to new grasses and insects while preventing overgrazing. Unlike the loosely defined “pasture-raised” label, this system protects soil health, preserves vegetation, and supports a more natural environment for the animals. The result is healthier pigs, more sustainable land use, and ultimately, more nutrient-dense food for you.
Healthier Pigs, Free of Pharmaceuticals
Healthy animals don’t need pharmaceutical crutches. Our pigs are raised in optimal conditions: mobile pasture-raised with daily access to fresh grass, clean air, and space to move and express their natural instincts. Unlike confined pigs that require constant antibiotic interventions due to poor living conditions, our pigs aren’t trapped in their own waste or exposed to airborne toxins. Instead, they breathe fresh air, forage freely, and benefit from nutrient-rich grasses that support their gut and immune health. While pigs can’t survive on grass alone, regular access to fresh pasture provides key nutrients and fiber, promoting overall well-being.
This natural lifestyle eliminates the need for routine antibiotics, vaccines (including mRNA vaccines), hormones, and dewormers. Industrial pigs, crammed into barns or cages, rely on daily antibiotics in their water and an aggressive vaccine schedule just to survive. In contrast, our pasture-raised pigs exercise more, experience less stress, and develop stronger immune systems, resulting in healthier meat with superior nutrient density. By prioritizing regenerative farming, we raise resilient pigs that rarely get sick, avoiding the pharmaceutical dependence of conventional hog production.
