Pig Tail

Enjoyed throughout the Caribbean, souse is a versatile dish that is typically prepared with pork, namely some of the less-favored cuts such as head, feet, knuckles, or tail, while other versions also employ beef or chicken feet. The cuts are cooke... READ MORE

Mujuji is a traditional dish consisting of jellied pork offal such as tails, ears, and feet. The offal is combined with vinegar, vegetables, and spices such as onions, carrots, garlic, allspice, cinnamon, bay leaves, and peppercorns. This dish can... READ MORE

Dželadija or hladetina is a typical meat dish originating from the Croatian region of Lika. Pork parts such as legs, ears, tail, skin, and head are covered with cold water, then placed over a low fire. When the water starts to boil, the s... READ MORE

Pudding and souse is a traditional dish that is served exclusively as a Saturday lunch, consisting of two separate items: pudding, or steamed sweet potatoes, and souse, or pickled pork that is traditionally served in pork intesti... READ MORE

Bonchi kora is a traditional dish originating from the islands of Aruba, Curaçao, and Bonaire. The soup consists of red kidney beans, corned beef, pork tail, onions, nutmeg, butter, garlic, and sugar. The meat is placed in water overnight i... READ MORE

Boil up is one of the national dishes of Belize consisting of boiled fish, eggs, vegetables, and bread dumplings. The dish is served as it is, without the broth that it has been cooked in, and is sometimes served with a lime wedge on the same plat... READ MORE