CURED TONGUE
21,90 €
FAST SHIPPING
Guaranteed delivery 24/72 hrs.
INGREDIENTS
Beef tongue, salt, spices, dextrose, sucrose, natural flavouring, antioxidant E316, preservative E250
FOOD EXPIRATION
We guarantee Maximum Freshness of all products and Storage and Shipping to maintain their integrity. The expiration date will depend on the format chosen and the type of product. For more details contact us.
CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
THE BEST WAYS TO TASTE IT
Corned Tongue is a very versatile product that can be prepared in many ways. The most traditional and classic one is to use it to make the Piedmontese boiled meat served with vegetable sauce.
Otherwise, it can also be served sliced on a charcuterie board or to flavour rice bowls, salads and pasta. In particular, it is excellent with artichokes, potatoes, spinach, celery, eggs, mayonnaise and all those generally sweet and delicate ingredients, which can dampen its aromatic and slightly salty flavour.
Another interesting combination is the one with fruit mustard suggested by the Mantuan tradition.
We recommend pairing this dish with Piedmontese wines such as Barbera or Dolcetto d’Alba.
It is important to remember that Corned Tongue should only be eaten after cooking. We suggest rinsing the meat with water for 10 minutes and then cooking it in boiling water for about 120 minutes. The product can be frozen after cooking.
PROCESSING
The beef tongue marinates for about 20 days with salt, preservatives and natural flavourings. The hand-made massage is a crucial step to make sure that all the ingredients are evenly spread on the meat.
After, it takes on a pinkish colour, a pleasant aroma and a delicate flavour, becoming a tasty dish full of taste.
The meat is tender and crumbly and does not contain gluten, lactose, milk proteins nor GMOs.
HISTORICAL BACKGROUND
Corned Tongue has very ancient origins since in it was born from the need to extend meat storage time. Born to lengthen meat shelf life, over the years the method of corning the meat has turned into a culinary preparation much appreciated in Italy, especially in Veneto and its surrounding regions such as Lombardy, Emilia, Friuli and Trentino.
Despite being considered one of the least valuable beef cuts, the Tongue has gained an important role in local cuisine thanks to its soft texture and unique flavour.
