Pork Tongue

A Journey from Farm to Plate: The Story of Pork Tongue

When it comes to humble foodstuffs, few pass the test like Pork Tongue. What might appear to be unappetizing to some, is a delicacy to many. From high-end culinary circles to street vendors, chefs have been turning hooves, heads and organs into tasty treats for centuries. The journey of pork tongue from farm to plate is a fascinating one, and the story behind this increasingly-popular menu item warrants closer inspection.

To start, let’s touch on the well-worn topic of farm-to-table in the food supply chain. There’s no real mystery here; the more steps within a food’s journey, the greater potential there is for reduced quality, higher prices and longer delivery times. Sourcing produce directly from the farmers and producers is fast becoming essential in this age of globalized, automated and interlinked food systems.

It’s just such a system which drives the production and consumption of pork tongue. Pork production is one of the highest global commodities and therefore heavily worldwide regulated. To ensure the highest-quality meat and avoid contamination from undesired animal sources, all pork products must come from specifically accredited factories.

Before we can delve any further into the story of pork tongue, it’s first important to understand the anatomy of the pig itself. The fundamentals of butchering a pig involve the separation of a series of primary and secondary cuts into eight different primal cuts (or ‘primal muscles’):

1) Shoulder

2) Loin

3) Shin, Hock and Trotter

4) Belly

5) Jowl

6) Head

7) Offal

8) Cheeks, Navel and Parts of the Neck

Once the pig has been sectioned off these cuts, the tongue is typically removed from the head and split in two, down the centre of the thick, fibrous membrane. This process requires great skill and constitutes one of the trickiest cuts of the entire process – quite a feat given the delicate nature of the tongue itself.

Of course, all parts of the pig can be eaten, but some cuts are far more valued than others - particularly the tender, firm flesh of the tongue. This is why the removal procedure is so important; it’s the difference between a great-tasting meal and an uninviting, grisly dish.

Once the tongue has been separated, the next step is to clean and condition it. This involves boiling it in a pot of clean water for a minimum of two hours. This allows the connective tissue and fat to break down and the tongue to form a nice, gelatinous texture. Once cooked and cooled, the product is ready to be transported to the butcher or market.

The journey of pork tongue doesn’t end here however, as butchers and retailers are tasked with the job of further cleaning the product before it goes on sale. Depending on the specific regulations and the commercial standards applied across their particular locations, butchers or retailers may choose to employ a process of tongue-scraping, or brining and salt-curing, prior to putting them on the shelves. Alternatively, they may opt for an easier method of soaking the tongue in a combination of herbs, spices, vinegar and onions.

Whatever the final step(s) involved in the preparation stage, Pork Tongue is eventually ready for sale and ready for use in a variety of recipes - with choucroute, fried crispy pork cheek and tongue saltimbocca just a few of the delicacies that can be easily produced with this ingredient.

Of course, before the fun part of cooking can begin the tongue must be safely delivered to the consumer.

In the modern era, the majority of food products (including pork tongue) will travel through the hands of several middle men, such as wholesalers and transporters, en route to their end destination.

The ability to package and deliver food products safely and promptly is essential. Good food safety management and temperature controls are essential when transporting any foodstuff, and pork tongue is no exception. Without suitable measures in place, freshness and quality will inevitably be compromised. However, the efficient movement of these products from farm to plate ensures that consumers receive beef tongue that is still in top condition.

And thus concludes the journey of pork tongue from farm to plate. It’s a journey which involves an intricate series of stages, combining ancient butchery techniques with advanced logistics strategies, in order to deliver meat to consumers in the most efficient and safe way.

As the demand for local, organic and ethically sourced foods continues to grow, it’s likely that pork tongue will remain a firm favourite with chefs and consumers around the world. It’s a delicious and surprisingly versatile ingredient, which when utilized correctly, can bring a wealth of flavour and texture to any dish.