Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“It is aggressively smokey, so have sweet pickles, barbecue sauce and the like to hand. The fact it was characterised as ‘corned beef’ led me to think it arrived ready cooked but this was not the case. Arguably, they’d be better off calling it ‘cured’.”
“Boiled slow and Low and served hot the family enjoyed this.
But when cold we found the smoky flavour overpowering in future will not buy smoked tongue and sick with just tongue”
“What a treat - I slow cooked the tongue for about 3 hours in a stock - then peeled the skin of the tongue and was left with this lovely soft reddish delight . A light smokiness to the tongue was pleasurable .I’m going to freeze the liquor from the tongue and use it in a stew - the remainder of the tongue I put into a tongue press and will leave it in the fridge for a couple of days to set .”
“The smokyness give the ox tounge a add flavour on top off the pickling this is the second one I have ordered since I found swaledale meats and I have found there products to be like meat use to be 30 year ago before supermarkets and mass produce meats swaledale meats you can taste the aged flavour and tenderness”
