Beef tongue with Modena Vinegar.

The beef tongue in its preparation is cured and marinated with paprika and then cooked. It is essential to peel it completely before cooking it in order to avoid hardness. A very tender and tasty sausage is thus obtained. It can be consumed in very thin slices, with a bit of olive oil and Modena vinegar, as if it were a carpaccio or used to prepare more elaborate dishes. It combines very well with sweet Asian sauces.

We follow the same process as for our cured beef tongue, a traditional marinade and cure and finally we roast and peel them, being ready to be tasted.