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Our Ox tongue is already cured using our Master Butcher's secret brine recipe, though it is very simple to do it yourself at home if you're interested. To pickle or brine a tongue it requires a minimum of 10 days, though it can be left up to a month. I simply immerse the cleaned tongues into a salt and sugar brine - a ratio of 60g salt / 40g sugar in a litre of water works a treat - covering the tongue. You might also like to pop in some additional spices, juniper and white peppercorns for instance add flavour particularly well.