Pickled (brine-cured) tongue

Beef or pork tongue held in a spiced brine and boiled until tender, pink-red and tender, with a saltish-spiced taste, sliced thin onto meat boards and into salads.

Pickled (brine-cured) tongue is beef or pork tongue held in a spiced brine (with salt, curing salt, sugar, garlic, bay leaf, pepper and spices) for several days and then boiled until tender, pink-red in cross-section, firm, tender, with a saltish-spiced taste and a fine-grained texture. It is sliced thin onto meat boards, open sandwiches, into salads and served with horseradish and mustard.