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A woman with long pigtails and braids.. In the context of hairstyles, the usage of the term pigtail (or twin tail or twintail) shows considerable variation.The term may refer to a single braid, but is more frequently used in the plural ("pigtails") to refer to twin braids on opposite sides of the head.
Fried pig tail Cuts of pork including #14, pig tail, are pictured. Pig tail, also referred to as pigtail and pork tail, are the tails from a pig used as a food ingredient in many cuisines.
Head cheese, Elizabeth's restaurant, New Orleans. Head cheese (Dutch: hoofdkaas) or brawn is a meat jelly or terrine made of meat. [1] Somewhat similar to a jellied meatloaf, [1] it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic. It is usually eaten cold, at room temperature, or in a ...
A ponytail is a hairstyle in which some, most, or all of the hair on the head is pulled away from the face, gathered and secured at the back of the head with a hair tie, clip, or other similar accessory and allowed to hang freely from that point.
Recipes vary, but traditional preparation involves covering 1–3 lbs of ground pork shoulder in milk or water in a large pot, then seasoning with onions and a mixture of spices. The blend of spices varies from recipe to recipe, but nearly all include ground cloves. Other spices often used include cinnamon, allspice, ginger, nutmeg, and bay leaf.
The head of the pig can be used to make brawn, stocks, and soups. After boiling, the ears can be fried [4] or baked and eaten separately. The cheeks can be cured and smoked to make jowls, known as carrillada or carrileja in Spanish-speaking countries. The face of Iberian pigs is known as pestorejo or careta, and it includes the ears and snout ...
Livermush, in the United States, a dish of pig liver, head parts, and cornmeal Lorne sausage , a traditional Scottish food usually made from minced meat, rusk and spices Meatloaf , a dish of ground meat mixed with other ingredients and formed into a loaf shape, then baked or smoked
Cockentrice is a dish consisting of a suckling pig's upper body sewn onto the bottom half of a capon. [1] Alternately, the front end (head and torso) of the poultry is sewn to the rump of the piglet to not waste the other half. [2] Other animal combinations were also used. [3]