Pig Tails

Pasture-raised pig tails, chopped and ready for the pot. Like oxtail, pig tails are built for low and slow — packed with collagen, bone, and fat that slowly dissolve into whatever they are cooked in, producing a broth or braising liquid of remarkable body and richness.

Add them to your next pot of broth for an extraordinary depth of gelatin that sets up firmly when refrigerated and melts into something luxurious when reheated. They are equally at home in a long braise or a pot of collard greens, where they quietly do the same work — enriching, thickening, and deepening everything around them.

Sold by weight. Select the size that best suits your recipe.

Also in the shop: our pasture-raised smoked ham hocks, pork soup bones, and slow-simmered bone broth.

Photographs for broth parts all use the same perspective on 3 different container sizes to help you reference the quantity you may want to purchase. This photograph uses a 7" diameter 2 quart Le Creuset Dutch oven. Others use a 10.25" diameter 5.5 quart or a 14" diameter 13.25 quart.