Pork tail (or pig tail) can be smoked, fried, or roasted in barbeque sauce. In The Whole Beast: Nose to Tail Eating, chef Fergus Henderson says: “On other pages, I have sung the praises of how the pig’s snout and belly both have that special lip-sticking quality of fat and flesh merging, but this occurs in no part of the animal as wonderfully as on the tail.”
You can braise your pig tails with herbs and vegetables at 325°F (160°C) for around 3 hours, until the flesh is well softened. After partially cooling the tails to let them firm up, they can be breaded and browned in butter. Or you can cover them in your favourite barbeque sauce and oven-roast them until they are a dark mahogany colour.
Our organic pork tails are butchered from our certified organic hogs — grown without antibiotics or synthetic hormones, free-range on organic pastures. They live a stress-free life, with no cages or crowding. We believe that the extra time and care we take to raise our hogs results in the best pigtails you can find anywhere.
1 pork tail per package, approximately 1 lb (454 g).