Our philosophy has always been to celebrate the whole carcass, embracing nose-to-tail cooking and eating as a core principle. Over the years, we've perfected recipes that highlight the versatility and unique appeal of the fifth quarter, with Cured Beef Ox Tongue being a standout ingredient. 

We cure our heritage breed ox tongue to ensure exceptional eating quality and rich, robust flavour. The dry-curing** process draws out moisture, intensifies the taste, and enhances the meat’s texture, much like the method of dry-ageing.

Whether slowly simmered, cooled, and sliced for a classic sandwich or served warm with vegetables and poaching broth, Cured Beef Ox Tongue remains a firm favourite among our restaurant community for its distinctive flavour and versatility.

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.