Meat
Tail
Pork tail is vertebrae, skin, and collagen—sticky and rich after long cooking, used in Southern American pots, Chinese braises, and Jamaican stews. Meat is modest; lip-smacking texture is the point. Blanch to clean, then braise with smoke, spice, or soy until the bones loosen. Serve with beans or greens. Tail enriches any broth it sits in. Not a quick grill item unless pre-tenderised by simmering.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 7.32 g
- Saturated Fat 3.16 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.48 g
- Polyunsaturated Fat 0.68 g
- Cholesterol 70.5 mg
- Sodium 60.3 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24 g
- Water 62.2 g
- Energy 162 kcal
- Water 62.2 g
- Protein 24 g
- Fat 7.32 g
- Saturated Fat 3.16 g
- Monounsaturated Fat 3.48 g
- Polyunsaturated Fat 0.68 g
- Omega-3 0.07 g
- Trans Fat 0.2 g
- Vitamins 37.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.7 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.37 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 460 mg
- Major Minerals 458 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.7 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.37 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.5 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Tail meat is the primary lean muscle in lobster, crayfish, and many fish.
History
Southern US cookery simmered tails with beans for deep pork flavour on a budget.
Chinese soy-braised tails appeared on cold and hot banquet spreads.
Caribbean stews used tails for body and richness in weekend pots.