Polish Jellied Pigs' Feet (Zimne Nogi or Studzienina)

Polish jellied pigs' feet

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Prep: 30 mins
Cook: 2 hrs
Refrigerate: 12 hrs
Total: 14 hrs 30 mins
Servings: 6 servings
Nutrition Facts (per serving)
335 Calories
12g Fat
15g Carbs
41g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 335
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4g 20%
Cholesterol 330mg 110%
Sodium 1266mg 55%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 5%
Protein 41g
Calcium 111mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Polish jellied pigs' feet recipe is known variously as zimne nogi (which literally means "cold legs"), studzienina, zimne stopy ("cold feet"), galareta z nóżek ("jelly legs").

Most Eastern Europeans come from an agrarian society, so nose-to-tail eating (now being espoused by modern gourmet chefs) is a way to survive the sometimes-difficult farming life.

This recipe demonstrates an attempt to emulate the aspic-covered gourmet dishes of the aristocracy or szlachta.

Jellied pigs' feet exist in most Eastern European cuisines and in other parts of the world, especially the United Kingdom where they are known as trotters.


  • 1 1/2 pounds pigs' feet (split, cleaned)
  • 1 cup soup greens (peeled, onion, celery, etc)
  • 1 bay leaf
  • 6 black peppercorns
  • Optional: 3 allspice berries
  • 2 minced cloves garlic (or to taste)
  • 1 tablespoon salt (or to taste)
  • 1 pound lean pork (like loin)
  • 1/2 teaspoon marjoram
  • Salt and black pepper to taste
  • 1 tablespoon gelatin (dissolved in 1/2 cup cold water)
  • For Garnish (optional):
  • Vinegar
  • Horseradish
  • Lemon
  • Mushrooms (marinated)

Steps to Make It

  1. Rinse the pigs' feet and pat them dry with a paper towel.

  2. In a large pot, place pigs' feet and just enough water to barely cover them. Add peeled soup greens, bay leaf, peppercorns, allspice, garlic, and salt. Bring to a boil, skimming off any foam.

  3. Add pork loin, again bring to a boil, reduce heat, cover and simmer 1 1/2 to 2 hours or until feet meat is falling off the bones.

  4. Remove the meat from the water and debone it. Strain broth through gauze and place in a clean pot. Dice the cooked carrots from the soup greens and the meat into small pieces.

  5. Return diced meat and carrots to the broth along with marjoram and more crushed garlic and salt and pepper, if desired. Bring to a boil and add dissolved gelatin, stirring until well incorporated.

  6. Cool slightly and pour into molds, small bowls or ramekins. Refrigerate overnight.

  7. When ready to serve, unmold onto a serving platter or individual plates. Garnish with greens or parsley, if desired, and serve with vinegar, horseradish, lemon, and marinated mushrooms to be used at the discretion of the diner.