Pig tails are a flavorful cut that are used in cuisines all around the world, including Chinese, Caribbean, and Southern US. Pig tails require a long cooking time. They are best when braised or used in stews, but can also be boiled and then fired or grilled for a crispy texture!
Our pigs are raised on pasture all summer, without hormones or antibiotics. We buy in a small herd of piglets each May that is made up of a mix of heritage breeds, including Tamworth and Old Spot. We feed our pigs non-GMO grain, but being raised outside means they also forage for tubers, roots, berries, grubs, and more. From May to November, we rotate the pigs into new paddocks, allowing them to explore and express their natural rooting behaviors, while also fertilizing those areas with manure.