Practical ingredient guide
Pig tail
Pork cut with skin, fat and small bones requiring long cooking.
Meat
All year round
International
What it offers and why to use it
Buy fresh raw unsalted tail. Clean and cook until tender; remove small bones when serving. Not equivalent to beef tail.
Flavour profile
Gelatinous and fatty after braising.
From shopping to cooking
Choose
Check that form and composition match the recipe; inspect date, pack and ingredient list.
Store
Keep refrigerated at 0–4°C, separate from ready-to-eat food, and follow the use-by date. Freeze before that date if not cooking it.
Prepare
Pulse stews and braises.
How to make the most of it
Good pairings
Onions, garlic, carrots and bay leaf.
How to substitute it
A differently formulated product changes flavour, texture, allergens and nutrition; adapt the recipe and check its label.
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