raw pork tail
Also known as: pork tail
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Also known as: pork tail
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Pork tail is highly beneficial for joint and skin health due to its high collagen and gelatin content. While it provides essential minerals and complete protein, it is also high in calories and saturated fat, so it should be consumed in moderation as part of a balanced diet.
A 100g serving of raw pork tail contains approximately 16.5g of protein and 34.2g of fat. It is an energy-dense meat with zero carbohydrates, making it a significant source of animal-based fats.
Due to its high caloric density (378 calories per 100g), pork tail is generally not a primary food for weight loss. However, its high fat and protein content can be very satiating, which may help with appetite control if consumed in small, controlled portions.
Yes, pork tail is excellent for ketogenic and low-carb diets. With 34.2g of fat and 0g of carbohydrates per 100g, it perfectly aligns with the high-fat, low-carb macronutrient ratios required to maintain ketosis.
Pork tail is best prepared using slow-cooking methods like braising, stewing, or pressure cooking. These methods are necessary to break down the tough connective tissues and skin, transforming the collagen into a tender, silky gelatin.
Pork tail has a rich, savory flavor similar to other fatty cuts of pork like pork belly. When slow-cooked, it develops a unique, sticky, and gelatinous texture that adds significant body and depth to soups and stews.
Pork tail is an excellent source of collagen and gelatin, which provide the amino acids necessary for maintaining cartilage and joint integrity. It also contains phosphorus and calcium from the bone, which support overall skeletal strength.
raw pork tail is a versatile ingredient found in cuisines around the world. With 378 calories per 100g and 16.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Raw pork tail should be stored in the coldest part of the refrigerator and used within 2 to 3 days. For long-term storage, wrap it tightly in plastic wrap or vacuum-seal it and store it in the freezer for up to 6 months.
No, the skin and bone are usually kept intact during cooking. The skin provides the majority of the beneficial collagen, while the bone adds minerals and flavor to the cooking liquid; the meat is typically eaten off the bone after it becomes tender.
Yes, raw pork tail is naturally gluten-free as it is a pure animal protein. If you are on a gluten-free diet, ensure that any broths, soy sauces, or spice rubs used during the cooking process are also certified gluten-free.