Market Stall · Pig's Trotters
Crubeens
Photo: Helen / Wikimedia Commons · CC BY-SA 2.0
They were originally eaten standing up in the street, gnawed straight off the bone the way you'd eat corn on the cob.
Pig's trotters are boiled until soft, sometimes battered and fried for extra crunch, then eaten hot with the fingers, bone and all. Cork's market stalls and pubs have sold them as an inexpensive, hands-on snack for generations.
Why it's made this way: Like drisheen, they're a legacy of Cork's meat-trading history, when workers were often paid partly in offal cuts that had no other market value.
More from Ireland
Part of World of Street Food — 690 dishes from 118 countries.
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