Southern cuisine is all about using every part of the animal and turning it into something delicious, and pig tails ar ...

I'm a big fan of slow-cooking roasts because there's far less shrinkage, and the meat stays succulent. It does take more time, though - a 1.5kg (3lb 5oz) pig will take about five hours at 60°C ...

The key to successful spit-roasting is to keep the coals at an even temperature, adding more coals, little and often, until the joint is cooked. If you fancy an entire spit-roast pig there are ...

Bring to a simmer and cook until the sugar is dissolved. Put all the pieces of pig's feet into the pot and bring to the boil. Cover with the lid, turn down the heat and cook at a low simmer ...