General Chat

Today I bought a pig's tail :-S
Now, I've looked - and there are recipes for just pig tails (roasted, grilled, crunchy etc), but my pig's tail has a delicious looking bit of leg on it.
Has anyone ever tried cooking/rating pig's tail (with leg)?
I suppose I could cut the tail off and cook it separately.

Never tried pig's tail, but I have cooked many hocks.

Either simmer long and slow in stock or I've recently taken to doing them in the pressure cooker (electric) for about 50 minutes and let the pressure drop naturally.

Shred the meat and return to the stock. The stock turns into a most delicious jelly, depending on flavourings used, when it cools

I haven't got a pressure cooker - sounds like the slow cooker may be in use :-D

The haunch bit is beautiful looking meat surrounded by fat. - which I don't object to,
but, yes a bit of heat will release the meat :-D

That sounds like brawn which I used to quite enjoy, back in the day.

Something like it, Sharron :-)

My late father in law used pigs head and trotters to make brawn.
Not sure if that's the usual - but his brawn was the only brawn I liked!

Tails 'sealed' and now in slow cooker.
As I have a chicken to eat today, and probably tomorrow, and Tuesday (bought before I saw the tails), I think I'll freeze the tails when they've cooked, and maybe try roasting them later.
Some recipes say to deep fry them after boiling, so roasting is the 'I haven't got a gallon of oil' alternative :-D

Have to admit never had Pigs tail...

Neither have I!

Just thought it would be interesting to eat a pigs a*se :-D :-D
I'm sure, like tripe, they were once a staple part of our diet.

If it turns out okay, I may find myself going back to Salisbury market again.
(actually we will definitely be going back to Salisbury, it's a 'regular' on our days out).
They had pig's trotters too - but I've eaten them.
A lot of bother for little meat :-(

Used to love Salisbury...

We go there to sit outside a pub on the square, pint in hand, and dog watch!

Sounds fun :-D

Used to be some nice little shops there and of course the theatre and the Cathedral......I still yell at the telly every time they mispronounce Salisbury over here :-)

Maggie you could always have tied it to a stick and used it as a whip,,,,,,,,,,or give it to the cats to play with,,,,,,yuk,,,,,,,,hope you chop it into bite size bits,,

gaging ,,,,,,,,

There are still the nice shops.
We occasionally sit in the Cathedral Grounds to dog watch too :-D
The walk through the Water Meadows is pleasant.

We've also found some interesting streets.

Of course the Water meadows....back to food...if I ever see a pig tail I might just buy one to see....

They put the bit underneath in rissoles don't they? Along with eye-holes and earholes.

No eye deah! :-D
I don't eat rissoles.

I don't eat pig tails but I know where they come from.

That's true!
I should have said I don't make rissoles (or eat ready made ones), but recipes appear to show them made of minced beef or lamb - leftovers from, say, a roast..

The Riss is an extremely interesting creature. Dou know how nay have to expire to make a decent plate of rissoles?

Incidentally, Maggie, your earlier post regarding the brawn that your father made shows that he knew the correct method, and ingredients, for making pork brawn.

What I make with the hocks is really just pork in jelly

Kay, it's only a little tail :-D

'Twas my father in law, Alan. Well, ex's father.
*whispers* - he was personal chef to King George VI - who, apparently didn't like anything 'fancy', so 'Bob' as he was known (but not his name) used to travel to places where 'fancy' food may be served to the King, in order to make him something else:-D