Pork tail explained

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.They are also brine cured or used as jelly stock for brawn.[7] Pig tails are used in the cuisine of the American South in various recipes with black-eyed peas, collard greens, red beans, and kalalloo.

In the Caribbean salted pig tails are used. In Guadeloupe pig tail is used to flavor stews and soups.[8]

See also

Notes and References

  1. Book: The Illustrated Cook's Book of Ingredients: 2,500 of the World's Best with Classic Recipes. 158. 18 October 2010. Penguin. 9780756676735. 22 February 2019. Google Books.
  2. Web site: Crispy Pig Tails: Pork Tail Meat from Big Earl's BBQ. Erica. O'Neil. 9 March 2011. Blogs.phoenixnewtimes.com.
  3. Web site: How To Cook Pig Tails. Serious. Eats. Seriouseats.com.
  4. Web site: Southern Style Pig Tails Recipe. Allrecipes.com.
  5. Web site: Smoking Pig Tails. Smokingmeatforums.com.
  6. Book: North, Justin. Becasse. 1 March 2010. Hardie Grant Publishing. 186. 9781742734576. 22 February 2019. Google Books.
  7. Book: Encyclopedia of Meat Sciences. M.. Dikeman. Carrick. Devine. 19 August 2004. Academic Press. 100. 9780080924441. 22 February 2019. Google Books.
  8. Book: Shephard, Sue. Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World. 68. 3 July 2006. Simon and Schuster. 9780743255530. 22 February 2019. Google Books.

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