beef tongue that is prepared, salted via brine injection, delicately churned, cooked in a bain-marie, skinned, shaped while hot into a smaller trunk mould than the one used for moulded beef tongue, wrapped in gauze (veal caul), cooked again and vacuum-packed under controlled conditions
| Aroma and taste: | meaty and delicate, at its best when paired with salsa verde | ||
| Colour: | deep red bordering on brown | ||
| Consistency: | tender and firm |
does not contain GMOs, allergens or gluten;
present in the AIC - Associazione Italiana Celiachia - 2018/19 edition manual




