trotters

Trotters is a term that can refer to more than one thing. In culinary and everyday usage, it most commonly denotes the feet of pigs, prepared and eaten in various cuisines. The meat is rich in collagen and gelatin, giving a tender, jelly-like texture when cooked. Pig trotters are frequently braised, simmered, or boiled, and can appear in soups, stews, terrines, or pickled dishes. Proper cleaning and long, gentle cooking are typical to render the meat tender and safe to eat.

In a different context, trotters also refers to horses trained to move at a trot in harness racing. Trotters, or trotting horses, compete in events where they pull a sulky driven by a jockey. The gait is a two-beat diagonal trot, distinct from pacing, and standardbred horses are commonly associated with trotting races.

Trotters can also be a surname or nickname in various cultures. When encountered without context, the meaning is typically clarified by surrounding information, such as references to cuisine or to harness racing.

Nutrition and safety considerations in culinary use include handling pig trotters with care to prevent spoilage, and recognizing their high fat and collagen content. Proper cooking reduces toughness and improves flavor and texture. In harness racing, rules and classifications distinguish trotters from pacers, affecting race formats, equipment, and training focuses.