Tongue bull
It was highly appreciated because, as pork tongue is the differential ingredient, only one piece could be made for each specimen of pig slaughtered. That is why it only started in celebrations and was reserved for the designated dates.
To make this type of bull, the tongue is scalded, opened in the middle and seasoned with salt and pepper. Then, on a piece of sage tel, a few strips of pork tenderloin, belly and sometimes chopped lean meat are placed, and salt and pepper are added again. To finish the preparation, it is tied, sewn and cooked. It is also usually boiled with a black tongue, adding blood and a proportion of cotnes.
-
Productes de la terra
Meat and sausages
Territory
- Alt Camp
- Alt Empordà
- Alt Penedès
- Alt Urgell
- Alta Ribagorça
- Anoia
- Bages
- Baix Camp
- Baix Ebre
- Baix Empordà
- Baix Llobregat
- Baix Penedès
- Barcelonès
- Berguedà
- Cerdanya
- Conca de Barberà
- Garraf
- Garrotxa
- Gironès
- Les Garrigues
- Maresme
- Moianès
- Montsià
- Noguera
- Osona
- Pallars
- Pallars Sobirà
- Pla d'Urgell
- Pla de l'Estany
- Priorat
- Ribera d'Ebre
- Ripollès
- Segarra
- Segrià
- Selva
- Solsonès
- Tarragonès
- Terra Alta
- Urgell
- Val d'Aran
- Vallès Occidental
- Vallès Oriental
Labels
Season calendar
- GEN
- Feb
- Sea
- Apr
- Never
- JUN
- JUL
- AUG
- THIRST
- OCT
- nov
- From
Complementary information
It is sold in some charcuteries in Catalonia, especially those located in the Pyrenees and Central Catalonia, close to the production areas. It is usually sold in cuts, as they are large pieces.
Attributes and nutritional properties
Made from meat, fat and pork offal, it is a very energetic food, rich in proteins of high biological value and B vitamins. Within a varied and balanced diet, occasional consumption is totally recommended.
