A Properly Cured Cut with Rich Flavour and Real Character
Our philosophy has always been to celebrate the whole carcass, with nose-to-tail cooking and eating at the heart of what we do. Over the years, we have developed recipes and preparations that show just how rewarding the fifth quarter can be, and cured beef ox tongue remains one of the most distinctive.

We cure our heritage breed ox tongue to improve both flavour and texture. An in-house cure is applied before the tongues are stored in a temperature and humidity controlled environment, where moisture is gradually drawn out and the natural character of the meat becomes more concentrated. Much like dry-ageing, this process allows the enzymes to get to work, breaking down proteins and fats to create deeper flavour, a firmer texture and the dense, close-grained mouthfeel that make cured tongue so rewarding to eat.

Whether slowly simmered, cooled and sliced for sandwiches, or served warm with vegetables and poaching broth, cured beef ox tongue remains a favourite among our restaurant community for its rich flavour and adaptability.

How We Cure Beef Ox Tongue
During dry-curing, Swaledale applies an in-house rub to the tongue, and stores it in a temperature and humidity controlled environment. Creating optimum conditions for dry-curing allows the enzymes to get to work, breaking down the proteins and fats and creating intense flavours and distinctive textures. As moisture is extracted the dry-cured meat may lose anything from 20-30% in water weight, creating meat that has a closer grained texture and a denser mouth feel, because, and here’s the beautiful truth, you’re getting less water and more meat.

Chef Val Warner Inspires
“Cured with salt and then poached, this meat is delicious chopped and included in pies alongside chicken or beef.

Allowed to cool, then thinly sliced and paired with cheese and gherkins, this makes the most fabulous sandwich, and will be a thrill to pull from your rucksack at lunchtime.

A wonderful repast for chilly evenings is cured tongue browned, then braised with onions, a little wine and tinned flageolet beans, and accompanied by Dijon mustard.

Chopped into cubes and steamed with fresh garlic, a little ginger, black vinegar, a dash of soy sauce and oyster mushrooms, this is delicious garnished with fresh coriander and a violently hot Chinese chilli sauce.

Believe it or not, this once made for a memorable home pizza, the tongue thinly sliced and laid on a bianco-style base, with capers beneath the cheese and a salsa verde flicked about on top.”

All Swaledale beef is native breed and raised on independent farms and smallholdings dotted around the wildly beautiful Dales. Slow grown and free to roam on lush Yorkshire pasture; the results are exceptional. We also sell Ox Tongue and Cured Smoked Beef Ox Tongue.

Beef Offal: Nose-to-Tail Treasures