CURED TONGUE

The preparation of the cured beef tongue is an ancient technique with a centuries-old history, created to preserve the beef tongue for a long time. The cured process, in fact, is a type of preparation useful to ensure conservation of the product over time. Specifically, as per tradition the beef tongue is left to marinate for several days (on average 20 days) with salt, preservatives and natural flavourings and then massaged to ensure uniform distribution of the ingredients in the meat. Today, cured tongue is a traditional dish mainly from the Veneto region but also from surrounding regions such as Lombardy, Emilia, Friuli and Trentino.

The cured tongue is produced from beef tongue treated with a special preparation and marinade. It has a pinky colour, a pleasant smell and a delicate taste and the meat is soft.

The tongue is one of the parts of the bovine considered the most humble, although among the offals is the richest in fat. In its most typical and traditional form, we find it in the Piedmontese boiled meat accompanied by green sauce. Otherwise, it can be eaten as a cured meat, cut into thin slices and used in risotto, salads and pasta. Specifically, it is excellent with artichokes, potatoes, spinach, celery, eggs and mayonnaise and, more generally, with all those ingredients that tend to be sweet and delicate, which can dampen its aromatic and slightly salty flavour. Another interesting combination is the one proposed by the Mantuan version, which combines salted tongue with fruit mostarda.

We recommend pairing this dish with Piedmontese wines such as Barbera or Dolcetto d’Alba.

This product should be eaten after cooking, it is vacuum-packed to best preserve its organoleptic properties. Before cooking, rinse the product under water for 10 minutes and cook in boiling water for about 120 minutes. Then follow the recipe to your taste. This product does not contain gluten, lactose, milk protein or GMOs.