'pig tails' on Serious Eats

How To Cook Pig Tails

I like parts. Especially pig parts. So when Jennifer of Flying Pigs Farm offered me some pig tails, I didn't hesitate. For cooking advice, I looked to Fergus Henderson's Nose to Tail Eating: he gives them a slow braise, breads them and browns them in butter. (For those who don't have the book, an adaptation of the recipe is available on Gourmet's web site—although if you have access to pig tails, and a desire to eat them, you're the kind of Serious Eater who needs this book.) These are not cute little cartoon-curly tails; good, because Fergus is quite specific about asking one's butcher for long tails.... More

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