Ox Tongue, Salted, Whole (1kg)

Ox Tongue, Salted, Whole (1kg)

£15.75
Ox Tongue, Salted, Whole (1kg)

Ox Tongue, Salted, Whole (1kg)

£15.75
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Ox Tongue, Salted, Whole  — traditional British cut with rich, savoury depth and tender texture.

Rediscover a true classic with The Black Farmer Salted Ox Tongue, a heritage cut celebrated for its full flavour and satisfying tenderness. Naturally cured and prepared for slow cooking, this traditional cut delivers an unmistakably rich, savoury taste. Once simmered gently, the tongue becomes meltingly soft and beautifully balanced — delicious served warm with mash and mustard, or sliced cold for sandwiches and platters. High in protein, low in fat, and made from responsibly sourced British beef, it’s a wholesome choice that showcases the best of traditional butchery and nose-to-tail eating.

  • Deep, savoury, heritage flavour
  • British farmed and traditionally cured
  • Perfect for slow-cooking or slicing cold
  • Ideal for roasts, sandwiches, or salads

Culinary inspiration:
Simmer slowly until tender, then slice thinly for a classic British meal or deli-style platter.

  • Serve warm with creamy mash, mustard, and greens
  • Chill, slice thinly, and layer into sandwiches or wraps
  • Add to salads or cold platters with pickles and rye bread
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

Preparing: Rinse the salted ox tongue thoroughly under cold running water to remove excess salt. Soak in fresh cold water for 2–3 hours, changing the water once or twice if possible. Drain and rinse again before cooking.

Building Flavours: Place the tongue in a large pot and cover with fresh cold water or stock. Add aromatics such as onions, carrots, celery, garlic, bay leaves, peppercorns, and herbs.

Cooking: Bring to a boil, then reduce the heat and simmer gently for 2–3 hours, or until the tongue is tender and can be pierced easily with a fork. Skim any foam from the surface during cooking.

Peeling: Once tender, remove the tongue from the liquid and let it cool just enough to handle. While still warm, peel away the thick outer skin and trim any gristle or fat from the base.

Serving: Slice thinly and serve hot with mustard or horseradish, or allow to cool and use for sandwiches, cold cuts, or salads. The cooking liquor can be strained and used as a rich stock for soups or sauces.

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.

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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