Veal Tongue, 1kg

Veal Tongue 1kg is a whole veal tongue weighing approximately 1kg – considerably larger than lamb tongue, with a similar gelatinous, rich character that suits long braising and then cold pressed serving. Veal tongue is the more substantial preparation compared to lamb tongue. As a result, it suits making a terrine, pressing into a mould or serving in generous slices alongside a classic sauce. Furthermore, the larger size means more uniform slices and a more impressive presentation. In particular, a well-prepared veal tongue served cold with a ravigote or gribiche is one of the great classical French first courses.

About Veal Tongue 1kg

We source our offal and speciality cuts from the same small farms and carefully selected suppliers that provide our prime cuts. In particular, quality matters as much for offal as for any other part of the animal. As a result, the freshness, sourcing and handling of these ingredients makes a significant difference to the finished dish. Furthermore, offal from well-raised animals on a natural diet has a cleaner, more delicate flavour than that from intensively reared alternatives. However, offal is among the most perishable of all fresh ingredients. In particular, freshness is the single most important quality indicator for liver, kidney and heart. Additionally, using the whole animal is both ethical and gastronomically rewarding. That commitment to whole-animal cooking drives every sourcing decision we make. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Veal Tongue 1kg From Us

Cooking offal and speciality cuts rewards those willing to learn a few key techniques. In contrast to prime cuts, offal requires a more specific approach but almost always rewards simplicity. As a result, the finest offal preparations are often the quickest. Furthermore, liver, kidney and heart all suit high heat and brief cooking. However, overcooking is the single most common mistake with all offal. In particular, liver and kidney should be pink at the centre when served. Moreover, tongue, brain and sweetbreads need longer, gentler preparation before their final cooking. Additionally, bones and suet are the foundations of the most profound stocks and pastries available to any cook. That breadth of application is what makes this category so rewarding for the curious cook.

How to Cook Veal Tongue 1kg

To get the very best from it:

• Simmer in salted water or court bouillon with aromatics for 2 to 2.5 hours until completely tender.
• Peel the skin while still warm before pressing or slicing.
• Furthermore, press under weights in a terrine mould while warm and refrigerate for several hours for a compact result.
• Additionally, serve cold in thin slices with a ravigote, gribiche or a simple vinaigrette.

Perfect Pairings

This product pairs beautifully with:

• Ravigote or gribiche sauce – the most classic French tongue accompaniments
• Cornichons, capers and a good Dijon mustard alongside
• A simple green salad or watercress to balance the richness
• A glass of Chablis, Muscadet or a light Pinot Noir alongside

Storage: Keep refrigerated and use within 3 days of delivery. Furthermore, tongue can be frozen for up to 3 months after initial cooking. However, always cook tongue thoroughly before any further preparation. Delivered fresh and ready to prepare.

However you cook it, Veal Tongue 1kg brings a depth and character that rewards adventurous cooking and a respect for the whole animal. Moreover, the finest cooking has always celebrated these ingredients.