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 delicious. I slow cooked it, sliced then lightly fried in butter. Served it with mash, fine green beans, mash and gravy. Loved the smokiness and saltiness. Perfectly balanced. I’ll use the leftover broth for stew and the tiny leftover meat for baguette filling. I’m going to buy more.”
“I loved the smoked tongue, cooked it in my slow cooker and used the delicious stock for stew. Andy, my husband wasn’t a fan of tongue but with yours I’ve converted him!”
“Excellent. At 1.2 kg I imagine it was a smaller tongue from a younger animal and the finer for it. It does need cooking. This was lightly salted so I did not soak it and indeed added salt to the simmering liquid along with onions carrots celery peppercorns allspice bayleaves. Result - lovely tongue and delicious broth.”
