Salty Tongue

The pickled tongue is an ancient preparation created to preserve the bovine tongue for as long as possible and to enhance a tasty cut of the fifth quarter. The term salmistrata derives from the popular name given to saltpeter, i.e. potassium nitrate, a preservative used in cured meats, even traditional ones.

The pickled tongue is eaten as if it were a cured meat, cut into thin slices and then used in the most disparate dishes, in risottos, in salads, in pasta, in second courses, it goes well with artichokes, potatoes, spinach, celery, to eggs (and mayonnaise!) and to all those sweet, delicate ingredients capable of toning down its intense, aromatic and slightly salty flavour.

Today the pickled tongue is one of the typical traditional agricultural products of the Veneto, but it is also widespread in neighboring regions such as Lombardy, Emilia, Friuli and Trentino. The Mantuan variant involves pairing the tongue with fruit mustard. The pickled tongue can be enjoyed both hot and cold in summer.