Pigtails

Store fresh pigs' tails in the refrigerator and use within a few days. If frozen, thaw completely before cooking.

Pigs' tails benefit from long, slow cooking methods like braising or stewing to tenderize the meat and render the fat.

Rinsing cured pigs' tails under cold water before cooking can help reduce excess salt.

The gelatin from cooked pigs' tails can thicken sauces and gravies beautifully.

Collard greens

Beans (e.g., black-eyed peas, lima beans)

Soups and stews

Rice and peas

Not cooking pigs' tails long enough, resulting in tough, chewy meat.

Using uncured pigs' tails in recipes that call for cured ones, as this will affect the saltiness and flavor profile.

Discarding the cooking liquid, which is full of flavor and can be used as a base for stocks or sauces.