Our cured ox tongue undergoes a long traditional curing, marinading and cooking process of up to two months. We also sell beef tongue. This is a cured product that is little known, which is particularly low in fat and has a unique flavour.
CURED: Up to 2 months.
STATE: Cured.
FORMAT: Whole piece, vacuum packed.
APPROX. WEIGHT: 800gr.
STORAGE: Refrigerated from 1ºC to 3ºC.
RECOMMENDATIONS: Remove the cured beef tongue from the vacuum pack and the foil covering, cut into thin slices and arrange on a plate, leaving at room temperature for 10-15 minutes before consumption. Add a little Extra Virgin Olive Oil and salt to taste, with a few drops of balsamic vinegar. Keep the rest in the fridge wrapped in cling film.
