Pork · Variety and by-products
Pork Tails
Small, bony, fatty pieces with skin and cartilage. Slow-cooked until sticky and tender, a Southern favorite.
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| Animal | Pork |
|---|---|
| Section | Variety and by-products |
| Bone | Bone-in |
| Tenderness | Tough, needs slow cooking |
| Also called | pig tails |
Best ways to cook it
- Braise
- Slow cook
- Roast
About this cut
What it is and how to use it
Pork tails are small, curved, and made up of skin, fat, cartilage, and small bones, with little meat. They are cooked slowly by braising, simmering, or roasting until the skin and cartilage turn soft and sticky. They are a traditional ingredient in Southern, Caribbean, and other cuisines, often cooked with beans or in stews. Ask for them cut into short sections if you want them to fit in a stockpot.
Cook’s tipSimmer or braise for two hours or more until tender, then finish in a hot oven with sauce if you like them crisp.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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