Fried pig tailCuts 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.
Tail of a Linderödssvin
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 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.[8]
^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.
^O'Neil, Erica (9 March 2011). "Crispy Pig Tails: Pork Tail Meat from Big Earl's BBQ". Blogs.phoenixnewtimes.com.
^Eats, Serious. "How To Cook Pig Tails". Seriouseats.com.
^North, Justin (1 March 2010). Becasse. Hardie Grant Publishing. p. 186. ISBN 9781742734576. Retrieved 22 February 2019 – via Google Books.
^Dikeman, M.; Devine, Carrick (19 August 2004). Encyclopedia of Meat Sciences. Academic Press. p. 100. ISBN 9780080924441. Retrieved 22 February 2019 – via Google Books.
^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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C-terminal tail is then grafted onto insulin by reverse proteolysis using the inexpensive protease trypsin; typically the lysine on the C-terminal tail is protected...
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word "heart". Kobukuro — Pork uterus. Enjoyed for its gristly texture. Tēru — From the English word "tail". Slices of beef tail cut crosswise, bone attached...
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