Cockerel Tails | Fook Wong Chicken | ~500g pack
$14.30UNIT
Aurum Fook Wong Cockerel Tails are a specialty selection from our slow-grown Fook Wong Cockerel, valued for their rich flavour, natural fat and distinctive texture.
Raised for 100–120 days on our partnered Victorian farms, Fook Wong Cockerel is known for its true chicken flavour, firmer structure and whole-bird eating quality. The tail is a flavourful part of the bird, offering a rich, juicy bite that performs especially well in grilling, skewers, roasting, frying, braising and chef-led small plates.
When cooked over charcoal, hibachi or high heat, Cockerel Tails develop a crisp, rendered exterior while keeping a rich and tender centre. They carry savoury seasonings beautifully, from salt and pepper to yakitori tare, soy garlic, chilli, cumin and five-spice.
Suggested recipes: Hibachi-Grilled Cockerel Tail Skewers, Yakitori-Style Cockerel Tails, Salt and Pepper Cockerel Tails, Soy Garlic Cockerel Tails, Sichuan Cumin Cockerel Tails, Charcoal-Grilled Cockerel Tails with Yuzu Kosho, Five-Spice Roasted Cockerel Tails and Master Stock Cockerel Tails.
Pairing suggestion: Japanese whisky highball, dry sake, crisp lager or citrus-led pale ale, dry rosé, roasted oolong tea, hojicha or pu’er tea.
Aurum Fook Wong Cockerel Tails come from our Fook Wong Cockerel, raised on partnered Victorian farms for 100–120 days.
As part of Aurum’s whole-bird approach, this specialty selection celebrates flavour, texture and thoughtful use of the bird.
Aurum Fook Wong Cockerel Tails offer rich chicken flavour, natural fat and a juicy, satisfying bite.
When grilled, roasted or fried, the exterior renders and crisps while the centre remains tender and flavourful, making it ideal for bold seasonings, skewers and shared dishes.
500g pack · 20 packs per carton
A rich and flavourful offal selection for customers who enjoy texture, grilling and whole-bird cooking.
For Cockerel Tails, we recommend hibachi grilling, yakitori-style skewers, roasting, frying or master stock preparation. Cook over high heat to render the natural fat and create a crisp exterior, then finish with salt, tare, soy garlic, chilli, cumin or yuzu kosho.
Pair with Japanese whisky highball, dry sake, crisp lager or citrus-led pale ale. For tea pairing, choose roasted oolong, hojicha or pu’er tea to support grilled, smoky and savoury flavours.
