Pork, fresh, variety meats and by-products, tail, raw
Whole food · Pork Products
Pork tail is a collagen-rich, bony cut prized for its gelatinous texture and deep, savory flavor when slow-cooked. Its raw state is lean with a notable fat cap, transforming into tender, sticky meat and a rich, mouth-coating broth. Nutritionally, it's a high-fat, high-protein cut with virtually no carbohydrates.
Calorie split: 19% protein · 0% carbs · 81% fat
↓ Full nutrition💚 Why it's loved
People love pork tail for its ability to melt into a luscious, savory richness in soups and stews, adding unparalleled body and depth. It's a cornerstone of comfort food in many cultures, valued for turning humble ingredients into hearty, flavorful meals.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat content makes it a less ideal choice for those managing cholesterol or heart health. To counteract this, enjoy it as part of a balanced meal with plenty of fiber-rich vegetables and practice portion control, using the tail primarily to flavor a larger dish.
Key benefits
- Excellent source of collagen and gelatin for joint and skin health.
- Provides high-quality protein for muscle maintenance.
- Rich in minerals like iron and zinc.
- The fat is primarily saturated and monounsaturated.
- Yields a flavorful, nutrient-dense bone broth.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The high gelatin content from the tail's connective tissue is what gives a well-made pork broth its signature 'lip-smacking' quality, as the gelatin coats the mouth and enhances the perception of savory flavor.
Full nutrition (USDA data · scales with serving)
| Water | 46.0 g |
| Energy | 378 kcal |
| Energy | 1582 kj |
| Protein | 17.8 g |
| Total lipid (fat) | 33.5 g |
| Ash | 0.50 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 18.0 mg |
| Iron, Fe | 0.99 mg |
| Magnesium, Mg | 8.0 mg |
| Phosphorus, P | 50.0 mg |
| Potassium, K | 349 mg |
| Sodium, Na | 63.0 mg |
| Zinc, Zn | 2.3 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 2.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.21 mg |
| Riboflavin | 0.11 mg |
| Niacin | 2.1 mg |
| Pantothenic acid | 0.67 mg |
| Vitamin B-6 | 0.37 mg |
| Folate, total | 5.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 5.0 ug |
| Vitamin B-12 | 0.88 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 11.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.53 g |
| SFA 16:0 | 7.6 g |
| SFA 18:0 | 3.5 g |
| Fatty acids, total monounsaturated | 15.8 g |
| MUFA 16:1 | 1.2 g |
| MUFA 18:1 | 14.6 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.7 g |
| PUFA 18:2 | 3.2 g |
| PUFA 18:3 | 0.28 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.21 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 97.0 mg |
| Phytosterols | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.09 g |
| Threonine | 0.55 g |
| Isoleucine | 0.41 g |
| Leucine | 0.91 g |
| Lysine | 1.0 g |
| Methionine | 0.32 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.48 g |
| Tyrosine | 0.32 g |
| Valine | 0.52 g |
| Arginine | 1.2 g |
| Histidine | 0.30 g |
| Alanine | 1.3 g |
| Aspartic acid | 1.4 g |
| Glutamic acid | 2.1 g |
| Glycine | 2.4 g |
| Proline | 1.5 g |
| Serine | 0.69 g |
FAQ
How do you prepare a raw pork tail for cooking?
It's typically blanched first: simmer in water for 5-10 minutes, then rinse to remove impurities. This ensures a cleaner-tasting final broth or stew.
Is pork tail mostly bone?
It is a bony cut, but the value lies in the surrounding meat, skin, and connective tissue, which break down into tender, flavorful morsels and gelatin.
Can I substitute pork tail in recipes?
Pig's feet (trotters) or pork neck bones are common substitutes that offer similar collagen and fat content for stews and broths.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.78 kcal/g · 19% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.18 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.