Main Course

Pigtails you can eat

It’s the ultimate, literal example of “nose-to-tail” cooking: chefs are now serving pigs’ tails. The braised tail is somewhere between pork belly and a spare rib – and it’s best if you’re unfazed by fat…or phallic symbols. Rico heads to Los Angeles restaurant The Spice Table┬áto chat about the unusual offering with chef Bryant Ng.