Caramel Pig Trotters

An offal dish by the first Spanish female war correspondent, Carmen de Burgos. Livers and lungs, whole heads, tripe, tongue, face, feet and tails...offal has always been a fundamental part of traditional Spanish cooking. Now, cooks such as Javi Estévez are updating and renewing traditional recipes to create dishes with complex and refined new flavours.


Pig trotters

1 kg.


100 g


100 g


100 g


100 g


1 stick



Baby radish leaves

to garnish

Extra virgin olive oil

to taste

Bay leaf



to taste

Modern Recipe

  • Step 1
    Cook the trotters

    Blanch the trotters using cold water with salt and a bay leaf. Boil for 10 min. Discard the water and boil the peeled vegetables, bay leaf and salt for about 4 hours.

  • Step 2
    Debone and prepare rolls

    Once cooked, remove the trotters, debone them, and roll them using plastic wrap. Chill the rolls. Set aside.

  • Step 3
    Reduce the broth

    Filter the broth, reduce it to about half its original volume, and salt to taste.

  • Step 4
    Make the caramel

    Separately, make a blonde caramel sauce with the cinnamon stick and soak in the thickened broth. Boil to thicken. Set aside, keeping it warm.

  • Step 5
    Peel the crayfish

    Peel the crayfish and set aside.

  • Step 6
    Prepare the carpaccio

    Remove the plastic wrap from the rolled-up trotters and cut them into thin slices to make a carpaccio.

  • Step 7

    When it's time to eat, place the carpaccio in a deep dish, add the cinnamon sauce and the crayfish and garnish with baby radish leaves and a little extra virgin olive oil.

La cocina moderna

The author of La cocina moderna, Carmen de Burgos, was a 19th-century intellectual who helped establish feminism in Spain. In her columns, novels and essays she discussed education, divorce and the importance of voting for women. She was a cook but also a teacher, writer, journalist and activist. Above all she is a great source of inspiration for the 21st century.

See the book