Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Absolutely gorgeous... a quick trim and simmered in water until the skin comes off easily(usually a couple of hours) ,drain,skin off and tidy up,then squeeze into the smallest container possible. Compress with whatever is heaviest at hand (Not the cat!) and leave for 12 hours or so. Very little waste and feeds 6-8 comfortably.”
“It was to die for. Hungarian kitchen uses smoked tongue (beef and pork) as either slow-cooked or fast in a pressure cooker then eaten as "cold-cuts" on sandwitches or just by itself. We use one onion, 3-4 garlic cloves, a spoon of whole peppercorns and 1-2 bay leaves in salty or not salty (depending on how salty was the tongue itself) water, that's all. I was so happy to find smoked tongue here in the UK, usually you can buy it just full raw but smoke makes it much nicer.”
“I ordered this out of curiosity as I used to cook tongue in caper sauce when I lived in Spain... but never smoked. I was doing a late New year party and decided to use just half the tongue, again slow cooked with bay leaves, peppercorns and star anise etc ... sliced cold it was a bit like pate but those who tried it came back for more and were curious as to what it was and where I'd bought it. A very good and easy addition to a buffet for 10! Very pleased as always with Swaledale's delicious rare breed well loved meats.”
