Pork tail

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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][8]

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[edit]

References[edit]

  1. ^ "The Illustrated Cook's Book of Ingredients: 2,500 of the World's Best with Classic Recipes". Penguin. 18 October 2010. p. 158. 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. 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. 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. Retrieved 22 February 2019 – via Google Books.