Celebrating Nose-to-Tail Eating with a Traditional Favourite
At Swaledale, our ethos is rooted in whole-carcass butchery — championing nose-to-tail eating as a fundamental principle. Ox tongue is a standout example, celebrated by traditional fare enthusiasts and chefs alike for its exceptional flavour and versatility.

Slow-cooked, it delivers a tender, almost steak-like texture that’s hard to beat. It’s equally brilliant served cold — simply poach, peel, chill, and slice for sandwiches, charcuterie boards, or meat platters. A consistent bestseller among our restaurant community, ox tongue is proof that the fifth quarter deserves a place at the centre of the table.

We also offer Cured Beef Ox Tongue and Cured Smoked Beef Ox Tongue — both prepared using traditional methods for added depth of flavour.

Culinary Notes from Valentine Warner
"Ox tongue is an amazingly versatile part of the beast — and very reasonably priced too. Out of fashion in the supermarkets, but highly prized by chefs, I cannot stress quite how tasty it is.

Simply boil with a leek, a little celery, and a few black peppercorns, then peel — best done while still warm. Once cooled, slice and serve with pickles and fresh bread for a deliciously simple sharing platter.

Add gelatine, capers, fresh parsley, and the chopped tongue meat to the stock and season. This makes a delicious, sliceable equivalent to brawn — wonderful eaten with sauce gribiche.

For a morning treat, chop the tongue and fry it hard, add in grated potatoes, and top with a fried egg — now that’s a breakfast hash right there.

Or cut into long strips and cook in a hot, spicy broth overflowing with chillies — this will really leave a lingering taste in your mouth, in all the right ways."