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I confess !
I am a lifelong PT addict, ever since I was a child and my mother fed me my first dose of PT ………
I will eat PT (pig’s tails) with gusto, in whatever guise you set them before me – braised in soy sauce, salted, fried, in stews, souse, soups, or just by themselves with bread and condiments, as shown here.
For today’s lunch, one bucket of 5 lbs was the exact right amount for Bella and me to pig out (pun intended). Of course, there are a lot of bones, so the actual amount of meat is not really that excessive (well, maybe a little……).
One might call this a case of “PT Overdose” 🙂
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Excerpt from an article by  Chichi Wang  on  Serious Eats :
” I want to make the case that pigs’ tails contain everything desirable in the pig, and in exactly the right proportions. Unlike ox tail, the tails of pigs come with the skin intact so that each segment is a perfect cross-section of skin, fat, tendon, and meat.
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 trotters. There’s a modest amount of tendon around each bony hub–just enough to make the gnawing enjoyable, but not so much as to distract from the whole. All in all, a Pigs tail is a little porky universe unto itself. “
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– Looks like I am not the only “PT Addict” 🙂
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Bon Appétit !   Life is Good !
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Click here for more  PT  on  ChefsOpinion
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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