Pork tail

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][8]

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

They are also brine cured or used as jelly stock for brawn.[9] Pig tails are used in the cuisine of the American South in various recipes with black-eyed peas, collard greens, red beans, and kalalloo.[10][11]

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.[12]

See also

References
  1. The Illustrated Cook's Book of Ingredients: 2,500 of the World's Best with Classic Recipes. Penguin. 18 October 2010. p. 158. ISBN 9780756676735. Retrieved 22 February 2019 – via Google Books.
  2. O'Neil, Erica (9 March 2011). "Crispy Pig Tails: Pork Tail Meat from Big Earl's BBQ". Blogs.phoenixnewtimes.com.
  3. Eats, Serious. "How To Cook Pig Tails". Seriouseats.com.
  4. "Southern Style Pig Tails Recipe". Allrecipes.com.
  5. "Smoking Pig Tails". Smokingmeatforums.com.
  6. North, Justin (1 March 2010). Becasse. Hardie Grant Publishing. p. 186. ISBN 9781742734576. Retrieved 22 February 2019 – via Google Books.
  7. "On The Pigtail Trail – Waterloo Region Eats". Waterlooregioneats.com. Retrieved 22 February 2019.
  8. "Barbecued pig's tails". Cookadvice.com.
  9. Dikeman, M.; Devine, Carrick (19 August 2004). Encyclopedia of Meat Sciences. Academic Press. p. 100. ISBN 9780080924441. Retrieved 22 February 2019 – via Google Books.
  10. "Smoked Pig Tails - Recipes". Cooks.com.
  11. "Pig Tails - Recipes". Cooks.com.
  12. Shephard, Sue (3 July 2006). Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World. Simon and Schuster. p. 68. ISBN 9780743255530. Retrieved 22 February 2019 – via Google Books.
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