How to Scald Pig Tails

This is preparation for a few Jamaican dishes that require pig tails. Pig tails in Jamaica are usually cured in brine or salt and therefore are quite salty. In order to remove the salt, it is necessary to scald the pigtails a few times in boiling water. When purchasing, ask the butcher to chop it in pieces as it will be required to be in pieces for my Jamaican Stew Peas.

Photography by Heaven on Hearth

cured pig tails

water

Place the pig tails in a large pot, making sure that they remain in one layer and cover with about 3 – 4 inches of water and bring to a boil. Boil for about 3 more minutes, then drain the water and repeat another two to three times.

Voilà. Now how easy was that? Now you can use the pig tails in my Jamaican Stew Peas without it being too salty.