Ox Tongue
Ox Tongue, approximately 1kg — traditional British delicacy with tender texture and rich, distinctive flavour.
Discover a true British heritage delicacy with The Black Farmer Ox Tongue — tender, mild, and deeply flavourful. Celebrating sustainable, nose-to-tail butchery, this traditional cut offers both taste and nourishment in every slice. Perfect for slow cooking, slicing cold, or serving warm with parsley sauce, it’s a versatile favourite for authentic home dining across the UK.
Why it’s hard to find
Ox tongue is a traditional British cut that takes time, skill and proper sourcing. Most supermarkets no longer sell whole tongue, which is why it’s become hard to find. This is fresh, British ox tongue, prepared properly — not tinned, pressed or pre-processed.
Best ways to cook ox tongue
Ox tongue is best slow-cooked for tenderness and flavour.
- Gently simmer for 2–3 hours with onion, bay and spices
- Peel while warm, then slice
- Serve hot with sauce or chill for cold cuts
Popular dishes include classic boiled ox tongue, cured ox tongue, and Caribbean-style stews.
Pair it with
Ox tongue works beautifully with:
- Mash or new potatoes
- Mustard, parsley or caper sauce
- Braised greens or cabbage
- Rice & peas for a Caribbean twist
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Ox Tongue
Ox Tongue, approximately 1kg — traditional British delicacy with tender texture and rich, distinctive flavour.
Discover a true British heritage delicacy with The Black Farmer Ox Tongue — tender, mild, and deeply flavourful. Celebrating sustainable, nose-to-tail butchery, this traditional cut offers both taste and nourishment in every slice. Perfect for slow cooking, slicing cold, or serving warm with parsley sauce, it’s a versatile favourite for authentic home dining across the UK.
Why it’s hard to find
Ox tongue is a traditional British cut that takes time, skill and proper sourcing. Most supermarkets no longer sell whole tongue, which is why it’s become hard to find. This is fresh, British ox tongue, prepared properly — not tinned, pressed or pre-processed.
Best ways to cook ox tongue
Ox tongue is best slow-cooked for tenderness and flavour.
- Gently simmer for 2–3 hours with onion, bay and spices
- Peel while warm, then slice
- Serve hot with sauce or chill for cold cuts
Popular dishes include classic boiled ox tongue, cured ox tongue, and Caribbean-style stews.
Pair it with
Ox tongue works beautifully with:
- Mash or new potatoes
- Mustard, parsley or caper sauce
- Braised greens or cabbage
- Rice & peas for a Caribbean twist
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Product Information
Shipping & Returns
Shipping & Returns
Description
Ox Tongue, approximately 1kg — traditional British delicacy with tender texture and rich, distinctive flavour.
Discover a true British heritage delicacy with The Black Farmer Ox Tongue — tender, mild, and deeply flavourful. Celebrating sustainable, nose-to-tail butchery, this traditional cut offers both taste and nourishment in every slice. Perfect for slow cooking, slicing cold, or serving warm with parsley sauce, it’s a versatile favourite for authentic home dining across the UK.
Why it’s hard to find
Ox tongue is a traditional British cut that takes time, skill and proper sourcing. Most supermarkets no longer sell whole tongue, which is why it’s become hard to find. This is fresh, British ox tongue, prepared properly — not tinned, pressed or pre-processed.
Best ways to cook ox tongue
Ox tongue is best slow-cooked for tenderness and flavour.
- Gently simmer for 2–3 hours with onion, bay and spices
- Peel while warm, then slice
- Serve hot with sauce or chill for cold cuts
Popular dishes include classic boiled ox tongue, cured ox tongue, and Caribbean-style stews.
Pair it with
Ox tongue works beautifully with:
- Mash or new potatoes
- Mustard, parsley or caper sauce
- Braised greens or cabbage
- Rice & peas for a Caribbean twist
