Step 1. Prepare the meat:
Rinse the pig’s feet thoroughly under cold water to remove any residue or bone fragments. Place them in a large, heavy-bottomed pot.
Step 2. Add water and begin cooking:
Pour in about ½ gallon (2 liters) of water, or enough to cover the meat completely with a little extra on top. Bring to a boil over medium-high heat.
Step 3. Simmer slowly:
Once boiling, reduce the heat to medium-low. Simmer gently for 2½ to 3 hours, until the meat starts to separate easily from the bone. The broth should feel slightly sticky between your fingers — that’s the natural gelatin forming.
Step 4. Add flavorings:
About 10 minutes before the end of cooking, add salt, crushed garlic, black pepper, and bay leaves (if using). You can also add smoked ham hocks at this stage for a deeper flavor.
Step 5. Prepare the bowls:
Arrange your serving bowls or molds. Place one cooked pig’s foot (or portion of meat) into each bowl.
Step 6. Pour the broth:
Ladle the hot broth over the meat to your preferred level. Sprinkle with sweet paprika for color, if desired.
Step 7. Cool and set:
Allow the bowls to cool at room temperature, then transfer them to the refrigerator. Chill until the broth turns into a firm jelly — usually several hours or overnight.
Step 8. Serve and enjoy:
Serve the răcituri cold, straight from the fridge. It’s traditionally enjoyed as a winter dish, especially around Christmas or New Year’s.
You can check if the broth will set by spooning a little onto a cold plate and refrigerating it for a few minutes; if it gels, the mixture is ready. A small splash of vinegar or lemon juice adds brightness and helps the gelatin form more firmly. For food safety and longer storage, always use sterilized jars or bowls and refrigerate as soon as the mixture has cooled. Traditionally, răcituri is served cold with fresh bread, spicy mustard, or pickles on the side — simple accompaniments that balance the rich, savory flavor of the dish.
In Romania, this was traditionally prepared in the days following the butchering of the family pig, a yearly event that took place in December as part of the winter preparations. It wasn’t made on the day of the butchering itself, when there was too much work to be done, but a few days later, once the curing, smoking, and dividing of the meat were finished. Only then did families have time to make this dish — a well-earned reward that used the gelatin-rich cuts to create a flavorful, cold-set aspic. The aroma of garlic, bay leaves, and slow-simmered pork filled the kitchen, signaling the quieter, more restful days that followed the hard work of the season.
Calories: 320 kcal | Protein: 10 g | Fat: 12 g | Carbohydrates: 45 g | Fiber: 6 g | Sugars: 7 g | Sodium: 300 mg
This dish is rich in natural collagen and gelatin, which support healthy joints, skin, and digestion. It’s low in carbs and ideal for keto or high-protein diets.
