Pig's tail

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A pig's tail!

More of an explanation than an actual recipe.

The old wild boar had a straight swishy tail,
the modern pig's tail is a gristly twist.
It should be chopped up and cooked with the gristly parts of ears and snout
to make a stiff jellied stock with which pork pies and brawn are set.
If by unlikely chance you get a leg of pork with the tail on,
cut it off and make stock, as it's mostly gristle.

This was taken from the wonderful book: Food in England - Dorothy Hartley

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