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 local 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 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. ↑
  3. ↑
  4. ↑
  5. ↑
  6. ↑ Bécasse: Inspirations and Flavours page 186
  7. ↑ http://www.cookadvice.com/recipes/barbecued_pigs_tails-58240-recipe.htm
  8. ↑ Pig tail page 110 Encyclopedia of Meat Sciences
  9. ↑
  10. ↑
  11. ↑ Pickled, Potted, and Canned: How the Art and Science of Food... Page 68
This article is issued from Wikipedia - version of the 6/9/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.