Fresh Pig Tails are a traditional cut with deep roots in both Italian and international cuisine. Once regarded as a humble ingredient, they have long been appreciated for their rich flavour and naturally high collagen content, making them ideal for hearty stews, soups and slow-cooked dishes.

Throughout history, every part of the pig was carefully valued, and pig tails became a staple of rural cooking, particularly in central and southern Italy. They are still widely enjoyed in many European and Asian culinary traditions, where they are braised, smoked or slow-cooked to enhance their rich flavour and naturally gelatinous texture.

Thanks to their abundant collagen, Fresh Pig Tails are perfectly suited to long, slow cooking, producing exceptionally tender meat and a rich, silky cooking liquor. They are ideal for traditional dishes such as Bollito Misto, rustic stews and full-bodied sauces, and pair beautifully with polenta or fresh homemade pasta.