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Pig tails used as a food ingredient in many cuisines. They can be smoked, fried, or roasted in barbecue sauce. They are also brine-cured or used as jelly stock for brawn. Fried or roasted, the skin of the tail is chewy and crisp, with a gelatinous layer underneath. Tail flesh is fork-tender like that of the neck bones but meatier than pork feet.
Essential Cooking Instructions:
Product is raw and must be thoroughly cooked before consumption core temperature >75°C