Skip to product information
1 of 1


Corned Beef Tongue (1kg)

Corned Beef Tongue (1kg)

Regular price €14,50 EUR
Regular price Sale price €14,50 EUR
Sale Sold out
Tax included.


Description of the production process cured beef tongue: Selected beef tongue. After the salting period it is vacuum packed

The corned beef tongue represents another typical feature of Trentino cuisine. One of those dishes that can stand the test of time. Capable of going from being a "poor" dish to a more everyday use. Even in the most refined restaurants and kitchens. Also because this corned beef tongue boiled in a pressure cooker and then served on the table lends itself to being prepared in different ways.

As a single dish or as an accompaniment to other dishes. Also because on its side it has all the tradition and freshness of a production still tied to its origins. As the tongue is placed in brine and turned daily so as to absorb all the natural aromas. From garlic to rosemary, from white pepper to bay leaves, to salt and coriander. A treatment of this kind lasts about 45 days, then the tongues are collected and dried, so as to be vacuum packed afterwards. And being ready to be cooked.

Usually the corned beef tongue is cooked in a pressure cooker for about an hour and a half before serving. Either as a single dish, together with creams or side dishes, from mustard to mayonnaise to potatoes. In the Trentino tradition, the corned beef tongue becomes a perfect dish if accompanied with mashed potatoes. Especially in autumn and winter, in fact, a single dish with mashed potatoes, tongue and, in some cases, even some vegetables, represents a true classic of Trentino mountain cuisine. But not only.

Because the corned beef tongue goes very well with other kinds of meat and cured meats. For example, in a single dish with pork chops, or with slices of salami or bacon. Some recipes, on the other hand, call for corned beef tongue cooked in red wine together with onion, mushrooms, celery, carrot and tomato puree. In neighboring regions, however, the language is prepared in other ways. In Veneto, for example, it is rubbed well with saltpeter while in Liguria it is peeled and cooked with plenty of onion and carrots.


Type of meat: Meat from the European Community

Ingredients: Beef, salt, spices, garlic. Preservatives: E250, E252

Allergens: Gluten: NO GMOs: NO Allergens: NO

Nutritional characteristics : per 100 g of product: Kjoule/Kcal: 678/233; Fat (g): 17.6; of which saturated (g): 6.4; Carbohydrates (g): 0; of which sugars: 0; Proteins (g): 18; Salt(g):2.8.

Organoleptic characteristics: Colour: dark pink. Taste: delicate. Consistency: compact

Conservation: keep in the fridge at 0° +2°C Expiry: 60 days from the packaging date.

View full details