Pork Tongue

Pork tongue is a smaller offal cut from the pig, classified among the so-called red offal. It has a firm, slightly grainy texture and, when properly cooked, becomes tender, juicy, and full of flavour. Before cooking, it is usually soaked or blanched, then simmered in salted water with spices. After cooking, the outer skin is peeled off. It is used in cold cuts, aspic dishes, as a filling for bread rolls, or as a base for sauce-based meals. In traditional Central European cuisine, it is often served cold with mustard or horseradish. It is an excellent source of protein, zinc, and B vitamins.