Fresh Ox Tongue is taken fresh from our Slaughter man and immersed in to a barrel of brine for 10 - 14 days.
A fresh tongue will float but as the liquor is absorbed the tongue sinks to the bottom of the barrel.
When cured the tongue is retrieved, drained and dried. We then vacuum pack it for storage and delivery.
A tongue takes a lot of cooking, it is usually immersed in a pan of water - or can be pressure cooked. The water is brought to the boil and then set to 'simmer' with the lid on (or Pressure cooker equivalent). The cooking time varies but is at least an overnight process (possibly less with a pressure cooker).
The tongue is ready when the skin of the tongue can be peeled away with little resistance.
The tongue is then ready for pressing although is is not necessary to press it into shape - it can be loosely laid for slicing.
If you wish to press the tongue and serve in jelly, some cooking juice can be mixed with gelatine, the tongue placed into a press and the jelly poured over and left to cool. When the jelly has 'set' the tongue can be turned out and it is ready for serving.