Pig trotters soup

Takes about
1.5 days
, is
to make, and great for a
Saint Classic recipes

WHY You'll love

Pig trotters soup

Pig Trotters soup isn't an everyday dish, it's a classic Saint dish that you have now and again. Unusual, and unfamiliar it requires time and effort to make, but its so worth it. Beloved by older generations on the island, enjoyed mostly in the cooler months, it evokes memories of simpler times. Off times long pass when the island was even more isolated.

Pig Trotters soup is both hearty and nutritious. Requiring a bit of patience and care, reflecting our way of life, the preparation is slow and slimmering. A rich robust soup is created as the collagen-rich trotters break down when cooking, creating in a luscious broth, where the tender meat falls off the bone.

Each spoonful of Pig Trotters Soup is a nostalgic journey back to our childhood, around family kitchens sharing bowls with loved ones. We wanted to share this recipe to ensure that this traditional recipe is passed down, preserving a little part of St. Helena's cultural identity.

Pig Trotters soup might seem scary, but it's thick, creamy, salty and oh sooo Morrish.

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Makes about
1 pot
Makes about
1 pot

Salt Rub ingredients:

4-5 tbsp Sea Salt

4 fresh Bay leaves (or 6-7 dry leaves)

1 onion (sliced)

Whole peppercorns

5 Whole cloves

Soup ingredients:

3-4 pigs trotters

2 Stock Cubes

350 g yellow Split Peas (or Red lentils)

400g Piece Bacon / Or bacon Bone

1 Onion (Chopped)

3 Carrots (Chopped)

2 large Potato (Diced)

Fresh Chilli (to taste)

Thyme (to taste)

Small handful Fresh Parsley

Seasoning to taste



Large pot, bowl, Wooden spoon, Knife.



The night before:

  1. Place totters into a glass dish to salt overnight.
  2. Mix Sea salt, Bay leaves, peppercorns, sliced onion and cloves.
  3. Rub all over your totters, cover and place in the fridge overnight.
  4. Soak your split peas in cold water.

Next day:

  1. Remove trotters from the salt rub. Wash and thoroughly clean with cold water in a large pot. Use a sharp knife to scrape the skin to remove any unwanted hairs and rinse.
  2. Rinse your pot clean and return trotters back to the pot with enough fresh water to cover.
  3. Boil for 30 minutes.
  4. Remove from the heat and discard this water.
  5. Rinse and clean your pot and trotters, ready to begin cooking the soup.
  6. Place trotters and all remaining ingredients into your pot, cover with water.
  7. Bring to the boil, reduce to a medium heat and cover for 2 hours. Stir occasionally, and top up periodically with water as needed.
  8. Once cooked, the soup should be thick and creamy, and meat tender.
  9. Enjoy with fresh bread and butter for dipping.

Video of us making Pig Totters Soup

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