• 2 pig trotters
  • 300 g of mixed pork and veal mince
  • múrgoles or other mushrooms currently in season
  • ½ onion
  • 2 cloves of garlic
  • 2 tomatoes
  • 1 pig intestine
  • butter
  • stone chocolate
  • Spanish sauce or darkened meat broth
  • 2 spoonfuls of béchamel sauce
  • salt, pepper and olive oil


Boil the pig trotters. Once boiled, leave them to cool for about 10 minutes or until they are lukewarm. Debone them and put them to one side. Then make a sofregit with the onion, garlic and natural tomato. Add a little minced meat, some mushrooms and a spoonful of the béchamel sauce to thicken.

Then cover some hoops with the pig intestines, put the deboned trotters inside them, and add two soup spoons of the stuffing, putting half a deboned pig trotter on top. Tie the intestines and put to one side for 3 hours, so that everything is well settled.

Take a pan containing very hot olive oil and fry both sides of the pig trotters until they are crunchy. You will note that the intestines will almost disappear. 

Make a sauce separately, using the broth or Spanish sauce, butter and chocolate.

To serve, place the pig trotters in the middle of the plate with a little sauce around them, and accompany the dish with a sofregit prepared with a few mushrooms of the season.

Blanc i Negre 2 d'Agramunt de l'Urgell


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