- Suitable for freezing
- Delivered fresh
- Native breed
- Great for home roasting
Our ethos has always been to celebrate the whole carcass, and nose-to-tail cooking and eating is a fundamental part of that. Over the years we have refined recipes that celebrate the versatility and delights of the fifth quarter, and Cured Beef* Ox Tongue is a perfect example.
We cure our heritage breed ox tongue for superior eating quality and outstanding flavour. Dry-curing** is a preservation process that draws moisture out of the tongue, and at the same time intensifies the taste and elevates the texture of the meat; it works in a similar way to dry ageing.
Either slowly simmered, cooled and sliced for a classic sandwich filler, or served warm with vegetables and poaching broth, our Cured Beef Ox Tongue is a favourite amongst our restaurant community for good reason.
Chef Val Warner inspires:
"Cured with salt and then poached, this meat is delicious chopped and included in pies alongside chicken or beef.
Allowed to cool, then thinly sliced and paired with cheese and gherkins, this makes the most fabulous sandwich, and will be a thrill to pull from your rucksack at lunchtime.
A wonderful repast for chilly evenings is cured tongue browned, then braised with onions, a little wine and tinned flageolet beans, and accompanied by Dijon mustard
Chopped into cubes and steamed with fresh garlic, a little ginger, black vinegar, a dash of soya sauce and oyster mushrooms, this is delicious garnished with fresh coriander and a violently hot Chinese chilli sauce.
Believe it or not, this was a memorable home pizza, the tongue thinly sliced and laid on a bianco-style base, with capers beneath the cheese, and a salsa verde flicked about on top."
*All Swaledale beef is native breed and raised on independent farms and smallholdings dotted around the wildly beautiful Dales. Slow grown and free to roam on lush Yorkshire pasture; the results are exceptional. We also sell Ox Tongue and Cured Smoked Beef Ox Tongue.**During dry-curing, Swaledale applies an in-house rub to the tongue, and stores it in a temperature and humidity controlled environment. Creating optimum conditions for dry-curing allows the enzymes to get to work, breaking down the proteins and fats and creating intense flavours and distinctive textures. As moisture is extracted the dry-cured meat may lose anything from 20-30% in water weight, creating meat that has a closer grained texture and a denser mouth feel, because, and here’s the beautiful truth, you're getting less water and more meat.
Always Fresh Never Frozen®
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland, and some parts of Scotland.
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.