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
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
