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
Alla Spina Philadelphia. Marc Vetri’s Italian gastropub celebrates Italian craft beers and every part of the pig. “If you’re not sure you’re hungry enough for the $75 whole roasted pig’s head,” brined and fried pig tails are served with a fennel agrodolce and “topped with an elegant dusting of fennel fronds.” 1410 Mount Vernon St., (215) 600-0017
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The Three Fat Pigs Waikoloa, Hawaii. At Hawaii’s first gastropub, recent Food Network Star finalist Philip “Ippy” Aiona elevates the humble tail with pickled watermelon rind and Worcestershire-lemon foam. 250 Waikoloa Beach Dr., #B10, (808) 339-7145
