Cured and cooked beef tongue
The beef tongue is cured and marinated with paprika and then cooked. A very tender and tasty sausage is thus obtained. It can be consumed in very thin slices, with a little bit of olive oil and vinegar from Modena, as if it were a carpaccio or used to prepare more elaborate dishes. It combines very well with sweet Asian sauces.
Description
The beef tongue is cured and marinated with paprika and then cooked. A very tender and tasty sausage is thus obtained. It can be consumed in very thin slices, with a little bit of olive oil and vinegar from Modena, as if it were a carpaccio or used to prepare more elaborate dishes. It combines very well with sweet Asian sauces.
Elaboration
We follow the same process as for our language of cured cattle, a marinade and traditional cure and finally we bake and peel them, being ready to be tasted.
Nutritional info
AVERAGE VALUES PER 100G
Power: 341kcal / 1425K
Fats: 25g
Saturated fats: 11g
Carbohydrates: 5.8g
Sugars: 0g
Proteins: 23g
Salt: 3g
Datos logísticos
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