The human consumption of tongue dates back to the days of Paleolithic hunters, who preferred the fatty portions of the carcass including the tongue.
Tongue is often seasoned with onion and other spices, and then placed in a pot to boil. After it has cooked, the skin is often removed, and the rest of the tongue is served. Another way of preparing beef tongue is to scald the tongue in hot water and remove the skin. Then roast the tongue in the oven similar to a roast beef, including using pan drippings to make gravy.
One tongue per package.
Our rare heritage hogs are born and raised on the farm and spend their entire lives on pasture. They are fed a diet of pasture grasses and roots, with supplemental hay and a small amount of soy-free, corn-free, and GMO-free grain. They also receive treats of eggs, fruits, nuts and vegetables raised here on the farm. All our meats are produced without added hormones or antibiotics. USDA-inspected & processed for health and safety.