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How many folks have actually tried pig’s tails? Not many in this part of the world I assume. In my opinion, pigs tails are one of the best parts of the pig, but sadly underutilized in the “civilized world”, were we tend to discard secondary cuts or feed them to the animals (lucky dogs 🙂 ).
Thankfully, lately some of these special cuts have found new fans and pigs tails are now widely available again at your favorite butcher and even in supermarkets.
Buy them fresh, smoked or salted (dry or in brine) for a variety of wonderful dishes. For the following dish I used pigs tails in brine.
Bon Appetit ! Life is Good !
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Pig’s Tail Souse
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Pig’s Tail Souse
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Preparation :
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remove tails from brine, rinse under running water for 15 minutes, cover with cold water, season with cider vinegar, garlic paste and hot sauce, simmer until tender but not falling apart, about two hours
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cooked, tender pigs tails
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for the dressing, slice onions, cucumbers and radishes into fine julienne, add finely sliced chives, kosher salt, cayenne pepper, garlic paste, cider vinegar and a few drops of olive oil
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pour over tails, let stand at room temperature for about one hour, serve with rustic bread
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Pig’s Tail Souse
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Pig’s Tail Souse
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Pig’s Tail Souse
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this weeks herb bush : Chives
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Links to more pig’s tails on ChefsOpinion:
PIG’S TAIL AND POTATO CURRY, NAAN AND CUCUMBER RAITA
CONGEE WITH SMOKED PIG’S TAILS & VEGETABLES
SMOKED PIG’S TAIL, BOW TIES & VEGETABLE STEW
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ChefsOpinion 
Ya know Hans, we made souse when we butchered hogs on the farm, but I don’t remember ever using the pig’s tails in it. The dogs always got the tails. I guess we never realized there was any meat in them worth going in after. This looks delicious though, so I’ll have to look for some and try it. Thanks for the idea. I wish I had known you 20 years ago when I had access to all of those tails.
Angie
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Angie, never too late for good food 🙂 Cheers
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I think this is going to be a tough sell to the average American Chef Hans. You and I have familiarity with ‘Queues de Cochon’. As palatable as it is as a cuisine item and presented
with all the pluses, the ‘average’ American will more than likely wince at the prospect and regard it as something of a challenge. There are many aspects in European and other international cuisines that simply do not appeal to American sensibilities. This just may be one of them.
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My point exactly, Jack. What a shame 😦
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It is something to try as a Special ! I would be more interested in smoked .Thanks for the education Hans!
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Got some smoked tail dishes on ChefsOpinion, William 🙂
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