Nose-to-tail eating has finally reached its end--literally. Pig tails are my new favorite bar snack. They're a cross between baby back ribs and chicken wings (in a good way), and in the past year I've eaten them smoked, barbecued, fried, braised, and even pickled from places as diverse as Night + Market in Los Angeles and Alla Spina in Philadelphia.
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(Credit: Claire McCracken)