Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“The best tongue you'll ever have!!!
I've been cooking and eating tongue professionally and at home. The smoke on this takes it up a knotch! A perfect amount of smokiness throughout and the brine keeps it at a beautiful pink colour even after 2 1/2hours of simmering.
After it's cooked I slice and grill with my favourite hot sauce mixed 70/30 with maple syrup (no need for seasoning thanks to the brine)... a true indulgence that always blowns people away... particularly at a BBQ.”
“First time using this product so wasnt sure what to expect, but oh my its amazing, the smoke is fantastic!
Simmered it for 3hrs with aromats then cooled, peeled, sliced, had it cold in sandwiches and fried too amazing every way i tried it”
“Superb! Cooked sous vide for 30 hrs, at 80°C for the first 6 hrs then reduced to 75°C. Sliced and seared in a very hot frying pan. This was truly melt-in-the-mouth (maybe a little too much for some!). The flavour was also excellent: just the right amount of smoke. We'd never had this before, but we certainly will again!”
