Pork tail

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Pig tail, also referred to as pigtail and pork tail, are the tails from a pig used as a food ingredient in many cuisines.{{cite book|url=https://books.google.com/books?id=TZdT_Kndq_8C&pg=PA158|title=The Illustrated Cook's Book of Ingredients: 2,500 of the World's Best with Classic Recipes|page=158|date=18 October 2010|publisher=Penguin|isbn=9780756676735|accessdate=22 February 2019|via=Google Books}}{{cite web|url=http://blogs.phoenixnewtimes.com/bella/2011/03/crispy_pig_tails_pork_tail_mea.php|title=Crispy Pig Tails: Pork Tail Meat from Big Earl's BBQ|first=Erica|last=O'Neil|date=9 March 2011|website=Blogs.phoenixnewtimes.com}}{{cite web|url=http://www.seriouseats.com/2008/05/how-to-cook-pig-tails.html|title=How To Cook Pig Tails|first=Serious|last=Eats|website=Seriouseats.com}}{{cite web|url=http://allrecipes.com/recipe/southern-style-pig-tails/|title=Southern Style Pig Tails Recipe|website=Allrecipes.com}} Pig tails can be smoked,{{cite web|url=http://www.smokingmeatforums.com/t/120352/smoking-pig-tails|title=Smoking Pig Tails|website=Smokingmeatforums.com}} fried,{{cite book|url=https://books.google.com/books?id=v6RFeH7mGoMC&pg=PA186|title=Becasse|first=Justin|last=North|date=1 March 2010|publisher=Hardie Grant Publishing|page=186|isbn=9781742734576|accessdate=22 February 2019|via=Google Books}} or roasted in barbecue sauce.

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They are also brine cured or used as jelly stock for brawn.{{cite book|url=https://books.google.com/books?id=srgvtq14f1AC&pg=PT292|title=Encyclopedia of Meat Sciences|first1=M.|last1=Dikeman|first2=Carrick|last2=Devine|date=19 August 2004|publisher=Academic Press|page=100|isbn=9780080924441|accessdate=22 February 2019|via=Google Books}} 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 Guadeloupe pig tail is used to flavor stews and soups.{{cite book|url=https://books.google.com/books?id=pNxLRqSreGkC&q=%22pig+tail%22+cooking&pg=PA68|title=Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World|page=68|first=Sue|last=Shephard|date=3 July 2006|publisher=Simon and Schuster|isbn=9780743255530|accessdate=22 February 2019|via=Google Books}}