Other things to do with pig tails (they aren’t just to season collard greens)

Heard this from a pork producer over the weekend (while at BBQ Camp) who works with chefs to develop recipes.  He’s recently worked with a chef in Atlanta on this idea: sous vide pig tail in brine, bread it and deep fry, toss in spicy sauce – like hot wings, kinda. Phenomenal, he says. I gotta test this out. Handling a whole hog for the first time puts my love of pork in an entirely new perspective – I have more respect than ever for what these animals give to us.  Here’s a photo from summer camp (not your typical camp photo):


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s