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Pork tail is the rear part of the pig. It is a meat with bone and spine and is usually cartilaginous. Properties and benefits: It is a meat with a high collagen content, so it is good for our bones and skin. Properties and benefits: It is a good source of minerals such as potassium, iron, selenium, phosphorus, and zinc, as well as B vitamins, including B1, B3, B6, and B12. It contains collagen, which is a good ally for the health of our skin, and thiamine, which provides us with energy. It provides necessary proteins for the proper development of our bones. It regulates hormonal activity thanks to B6. Thanks to its protein content and B vitamins, it is an ideal food for athletes. Nutritional value per 100 grams: Total fat 36 g Saturated fatty acids 12 g Cholesterol 129 mg Sodium 25 mg Potassium 157 mg Carbohydrates 0 g Dietary fiber 0 g Proteins 17 g Storage and tips: In the refrigerator and in an airtight container. It is suitable for freezing. Recipe and uses in the kitchen: The tail is usually prepared stewed; in a pot, sauté 2 green peppers, an onion, and two cloves of garlic. Once softened, add the cooked pork tails and sauté for another 3 minutes. Add a tablespoon of nutmeg, black pepper, thyme, and salt. Add a glass of white wine and enough water to cover the ingredients. Let it cook until the pork tails are tender.