Salted ox tongue from The Black Farmer – traditional British cut, rich flavour, tender texture, 1 kg pack.

Ox Tongue, Salted, Whole

£27.80
Salted ox tongue from The Black Farmer – traditional British cut, rich flavour, tender texture, 1 kg pack.

Ox Tongue, Salted, Whole

£27.80
Serving size Serves 9-10 people
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Quantity
Free delivery on orders over £50
Chilled food arrives in cool packs
Collect in- store - no delivery charge! Order by 12pm Thurs for Sat pm collection

A proper butcher’s cut with real history and serious flavour.
Salted ox tongue is a traditional British beef cut that’s becoming harder to find, simply because it takes time, skill, and patience to prepare properly. Ours is made from quality British beef, carefully cured and salted to develop its deep, savoury flavour and famously tender texture once cooked. When slow-simmered, ox tongue becomes rich, soft, and sliceable — perfect served hot or cold. This is proper nose-to-tail eating, valued for generations and still loved for its versatility, high protein content, and low fat profile. If you’ve ever wondered what ox tongue tastes like — think beefy, delicate, and far more refined than you’d expect.

• Why it’s hard to find: a traditional cut that requires curing, long cooking, and skilled butchery
• Best recipes: classic boiled and pressed ox tongue, served cold with mustard, or sliced hot with mash
• Pair it with: parsley sauce, pickles, mustard, or in sandwiches with crusty bread
• What you’re getting: whole salted ox tongue, premium British beef, prepared the proper way

salt sugar preservatives Sodium Nitrite antioxidant sodium ascorbate
Allergens are highlighted in bold.

Per 100g
Energy: 146 kCal
Fat: 6.7 g
of which saturates: 3.4 g
Carbohydrate: 1 g
of which sugars: 0.3 g
Fibre: 0 g
Protein: 21.4 g
Salt: 0.032 g

Preparation: Rinse under cold water and soak for 2–3 hours, changing water once.

Cooking: Cover with fresh water or stock, add aromatics (onion, celery, herbs), bring to the boil, then simmer gently for 2–3 hours.

Finishing: Peel while warm and slice thinly.

Serving: Enjoy hot with mustard and mash, or chilled in sandwiches or salads.

Note: Salted ox tongue requires soaking and slow cooking to achieve tenderness. It is often served cold, pressed, or as part of traditional dishes.

Keep refrigerated below 5 °C. Suitable for freezing; defrost thoroughly before cooking. Consume within 2 days of opening.

Vacuum-sealed for freshness in recyclable plastic; please rinse and recycle locally where facilities exist.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR

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