With a gelatinous texture, pig ear is very tender and juicy. Its use in Spanish cuisine is widespread and is usually prepared as a fried or battered tapas in countless bars and restaurants. It also commonly used to accompany other main dishes, such as stews and legumes.
Pork tail is a cut that’s widely used in Spanish cuisine. It has a jellylike texture and its meat is very tender and juicy. It is served in pieces and is ideal for cooking in stews or roasted, although its juiciness means that it’s also very flavourful when grilled.
Front feet have a jellylike texture due to the presence of cartilage. In the kitchen, they can be used as a main dish, prepared most frequently in a stew, although it is common to see them in small dishes on their own or alongside other dishes such as stews or with legumes.
