Pig tails: The last scrap of hog gets some first-class attention

Pig tails are popping up on menus across the country.

The latest cut of pork to capture chefs’ imaginations “is, in fact, the last,” said Emily Saladino in FoodRepublic.com. Pig tails are popping up on menus across the country, and, like pork belly before them, they’re inspiring countless interpretations. In Los Angeles, Animal serves them Buffalo wing–style, complete with a blue-cheese sauce. At Cambridge, Mass.’s Craigie on Main, Tony Maws serves his acclaimed version with pickled peanuts and fish sauce. Below, three other twirls on a cut that’s gaining a following:

Raymi New York. Richard Sandoval’s sleek Peruvian restaurant hosts a weekly “Pigs N Tails” night, featuring Pisco cocktails and “heartbreakingly tender” tails in a lime and soy marinade. 43 W. 24th St., (212) 929-1200

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