Frozen Pork Tongue

Description

Frozen Pork Tongue

Pork tongue has a blander taste unlike beef while lamb’s tongue is tougher. The tongue is generally peeled after cooking, and then sliced thinly and served cold in the sandwiches. Denser than poultry, pork tongue is best served when thinly sliced. You can cut through the sinuous muscles across the length of the tongue. You can eat it cold while some like the confited tongue with a quick sear in the cast iron skillet and brown the surface.