A culinary preparation involving avian cervical sections subjected to a smoking process, resulting in a flavorful and often economical dish. This method transforms an inexpensive cut into a tender and savory meal component. The process typically involves seasoning, followed by slow cooking in a smoker to impart a distinct smoky flavor.
This specific preparation offers several advantages. Economically, it allows for the utilization of a less expensive protein source. Furthermore, the smoking process enhances the natural flavors of the meat while simultaneously tenderizing the connective tissues. Historically, utilizing all parts of an animal reflects resourceful cooking practices, emphasizing minimizing waste and maximizing available resources.
