sousse | ChefsOpinion

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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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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 dresing, slice onions, cucumbers and radishes into fine julienne, add kosher salt, cayenne pepper, garlic paste, cider vinegarand a few drops of olive oil

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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