Pig Tails

Pig Tails

This is my friend's semi-annual “not for the feint of heart” meal. At Easter as well as around New Year’s it was our tradition to make pig tails. These are very fresh from Hasselbach’s and I seasoned them with caraway, garlic powder, and a garlic herb blend. They will slow roast for a few hours then I will add carrots, tiny redskin potatoes,,, and an entire head of peeled whole garlic cloves (well, maybe a few more!). Back in the oven it will go. Set it and forget it. About a five to six hours later a most delicious dinner is ready. The meat is very sweet. Dianne said she does not eat the skin but you pick the meat from the bone structure and there is not much of it. Six tails cost a whopping $2.69, priced at $.79 a pound.