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Processing and marketing of tripe and bovine offal


Cooked tongue and corned tongue


After cooking the tongue is singly vacuum-packed. It is available with its skin or already skinned. Each box holds 12 cooked tongues.


The tongues are corned with a brine based on water, salt and flavourings to give the product more taste. There are two alternatives for packing: into buckets (product generally addressed to canteens) weighting about Kg. 10, or vacuum-packed (product addressed to supermarket and food shops); in this last case each box holds 6 corned tongues.