Pork tail

Fried pig tail
Cuts of pork including #14, pig tail, are pictured

Pig tail, also referred to as pigtail and pork tail, are the tails from a pig used as a food ingredient in many cuisines.[1][2][3][4] Pig tails can be smoked,[5] fried[6], or roasted in barbecue sauce (a specialty in Waterloo Region, Ontario).[7]

They are also brine cured or used as jelly stock for brawn (head cheese).[8] Pig tails are used in the cuisine of the American South in various recipes with black-eyed peas, collard greens, red beans, and kalalloo.[9][10]

In the Caribbean salted pig tails are used. In Puerto Rico, pig tails are eaten raw in sandwiches; after being cleansed it is microwaved, for about thirty seconds, and eaten with cheese, mustard, and mayom usually on a ciabatta roll. In Guadeloupe pig tail is used to flavor stews and soups.[11]

See also

References

  1. ↑ The Illustrated Cook's Book of Ingredients page 158
  2. ↑ O'Neil, Erica (9 March 2011). "Crispy Pig Tails: Pork Tail Meat from Big Earl's BBQ".
  3. ↑ Eats, Serious. "How To Cook Pig Tails". www.seriouseats.com.
  4. ↑ "Southern Style Pig Tails Recipe".
  5. ↑ "Smoking Pig Tails".
  6. ↑ Bécasse: Inspirations and Flavours page 186
  7. ↑ "Barbecued pig's tails". www.cookadvice.com.
  8. ↑ Pig tail page 110 Encyclopedia of Meat Sciences
  9. ↑ Network, The FOURnet Information. "Smoked Pig Tails - Recipes - Cooks.com". www.cooks.com.
  10. ↑ Network, The FOURnet Information. "Pig Tails - Recipes - Cooks.com". www.cooks.com.
  11. ↑ Pickled, Potted, and Canned: How the Art and Science of Food... Page 68
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