Kocsonya with pig's trotters – Traditional Hungarian Christmas jam

Kocsonya is a classic Hungarian pressed jam and a natural part of the traditional Christmas table. This variation with pig's trotters provides extra gelatin, which makes the jam firm and juicy. The dish is flavored with paprika, allspice and bay leaves - simple ingredients that create authentic Hungarian flavor.

At Ungerskmat.se you will find both recipes and ingredients for making kocsonya at home – perfect as a starter or part of the Christmas table.

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Ingredients

• 2 pig's trotters, cut into smaller pieces
• 500 g pork leg or shoulder
• 300–400 g pork (e.g. pork belly)
• 1 small yellow onion, peeled
• 2 garlic cloves, peeled
• 10 allspice grains
• 1 tsp whole black pepper
• 3 bay leaves
• 1 tsp salt (adjust to taste)
• 3–4 dl water
• 2 tablespoons vinegar (12%)
• 1 teaspoon Hungarian paprika powder (mild or hot)

To serve:

• Fresh parsley
• Sliced ​​boiled eggs
• Pickled vegetables
• Mustard and bread

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Instructions

1. Prepare the meat and pig's feet:
   Rinse pig's feet, pork legs and pork meat. Scrape and remove any hair from the feet.
2. Cook slowly:
   Place the pig's trotters, pork shanks, pork, onion, garlic, allspice, black pepper and bay leaves in a large pot. Add water to cover the meat. Bring to the boil and simmer slowly, covered, for 2.5–3 hours until the meat is tender and gelatinous.
3. Clean and chop:
   Remove the meat and pig's feet. Let cool slightly, remove bones and any tendons. Finely chop the meat and feet – you can also grind it a little for a smoother texture.
4. Boil the broth:
   Strain the broth and bring to a boil with vinegar, salt and paprika. Pour the hot broth over the minced meat. Mix thoroughly.
5. Shape the kocsonya:
   Place the meat in a mold or press. Cover with plastic wrap and place something heavy on top. Refrigerate for at least 6–8 hours, preferably overnight, until the jam has set.
6. Serving:
   Cut into thin slices. Garnish with fresh parsley, sliced ​​boiled eggs and pickled vegetables. Serve with mustard and fresh bread.

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Tip

• The pig's feet provide extra gelatin and a rich texture – perfect if you want really firm kocsonya.
• For more flavor, let the broth simmer uncovered for the last 30 minutes to reduce and concentrate the flavors.
• Kocsonya can be prepared 1–2 days in advance – the flavors develop even more over time.

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