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 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
- ^ The Illustrated Cook's Book of Ingredients page 158
- ^ [1]
- ^ [2]
- ^ [3]
- ^ [4]
- ^ Bécasse: Inspirations and Flavours page 186
- ^ http://www.cookadvice.com/recipes/barbecued_pigs_tails-58240-recipe.htm
- ^ Pig tail page 110 Encyclopedia of Meat Sciences
- ^ [5]
- ^ [6]
- ^ Pickled, Potted, and Canned: How the Art and Science of Food... Page 68
