Salmistrated Language, an ancient preparation for a tasty stew.

The salted tongue is an ancient preparation with a centuries-old history, originally created to preserve beef tongue for as long as possible, and over time it has become the symbol of excellence of the Venetian popular tradition. Despite being a typical agri-food product of Veneto, a land rich in fragrances, flavors, and charcuterie traditions, it is also widespread in neighboring regions such as Lombardy, Emilia, Friuli, and Trentino.

The term “salmistro” is a popular name attributed by farmers to salt, the essential ingredient for the preparation of this product.

Originally, the beef tongue was reserved for the local nobility, who would then entrust it to an expert farmer responsible for preserving it and later transforming it into a dish for the King.

The salmistrato is a type of centuries-old preparation used to achieve a longer preservation of the product and takes place under saltpeter, which is nothing more than potassium nitrate. This preparation involves marinating the beef tongue for about twenty days with salt, saltpeter, and flavors (bay leaves, juniper, cinnamon). The infusion of spices and salt occurs in special tanks for at least 20 days, where they are massaged for a more even distribution of the aromas in the meat.

The salted tongue is a tongue of beef, with an average weight of 1 kg. When sliced, it appears pink, with a pleasant aroma and a delicate taste; it is easily cut into compact slices, but the meat is soft and crumbly.

SALTED TONGUE: PREPARATION

To witness the centuries-old origin of salted tongue, it is interesting to read the words of Pellegrino Artusi, an Italian writer and gastronomist, in 1891, who describes the preparation of “tongue alla scarlatta”:

"Take one from a large beast, that is from veal or beef, and with 20 or 30 grams of saltpeter, depending on the volume, rub it all until it is well covered. After twenty-four hours, wash it several times with cold water, and while still wet, rub it with plenty of salt and leave it for eight days, remembering to turn it every morning in its brine, produced by the salt dissolving in water. The best way to cook it is by boiling; put it on the fire with cold water, its natural brine, a sprig of bouquet garni, and half an onion studded with two cloves, boil it for three or four hours. Skin it while still boiling, let it cool, and serve it.”

The method of preserving the tongue has remained almost unchanged, although depending on the interpretation, vinegar and garlic can also be used, especially if it’s boiled in vegetable broth rather than just in water.

However, today there are two different methods to obtain salted tongue. Some masters cook the tongue, manually rubbed with natural saltpeter, in a pot where a thick liquid has been made previously by boiling water, vinegar, pepper, and spices.

The second method, used by most artisans, involves the infusion of tongue in special maturation tanks for about 30 days, adding a mix of salt, aromatic herbs, and spices to give the meat a unique taste and aroma.

True artisans carefully wash the salted tongue to clean the meat of all impurities. The product is then stored in cool, humid places and consumed within a couple of months.

SALTED TONGUE: MEAT BOIL

The boiled meat is a homemade recipe from the gastronomic tradition of Piedmont, whose origins take place in the heart of Asti. The first recipe for boiled meat is indeed contained in the recipe book of the chef Antonio Latini, originally from Asti, in 1642. In Italy, it is a recipe that manages to transmit culture, tradition, and flavor, considering that in 1984, to protect it, the first Brotherhood of Boiled Meat was founded in Piedmont.

Making boiled meat does not mean immersing ingredients in water and waiting for them to cook. Its preparation requires special attention to detail to achieve a truly enchanting final result: a delicate, tasty, and pleasantly spiced boiled meat.

The first rule to pay close attention to when preparing boiled meat is definitely the temperature of the water. Its temperature must be very high so that the effect of the heat can coagulate the albumins of the surface layers of the meat, preventing the escape of internal riches that give flavor and delicacy. The recommended ratio of water, strictly flavored with herbs and vegetables, is about 3 liters for every kilo of meat, with 15g of coarse salt and the addition of aromatic spices: onion studded with cloves, carrot, celery, and a small bouquet of herbs like thyme, parsley, and bay leaves.

The second fundamental rule is slow cooking, combined with a careful selection of the cut of meat, which represents the two main secrets to making high-quality boiled meat. Among the most well-known recipes, it is worth mentioning the classic boiled meat, the Piedmontese version, made with mixed meats and accompanied by tempting creams and vegetable patés.

Cooking plays a fundamental role; one cannot think of preparing a delicious boiled meat in half a day. The cooking must be slow, uniform, and constantly monitored.

Which cut of meat to use? We recommend the Salted Beef Tongue from Salumificio Pavoncelli, a quality artisanal product capable of satisfying the most demanding palates, perfect for your most creative and innovative recipes.

SALTED BEEF TONGUE: RECIPES

The Salted Beef Tongue is always present in the typical mixed boiled, where it is usually paired with sauces based on parsley. Its slices are used in the most disparate recipes: in risottos, salads, pasta, main courses; it pairs well with artichokes, celery, potatoes, spinach, eggs, mayonnaise, and all the ingredients that have a sweet tendency, delicate enough to soften its intense, aromatic, and slightly salty flavor.

We recommend pairing it with the Rose Apple Compote from the Azienda Agricola Le Spiazzette, a mix of flavors and tastes from the Sibillini Mountains that carries with it ancient culinary traditions and the BIO Radicchio Cream, a very delicate sauce particularly rich in flavor and low in calories.

The famous Mantuan variant of Salted Tongue involves pairing the tongue with a fruit mustard or slightly spicy. Among the many types of wine, those that best suit the recipes of this salami are precisely the typical Piedmontese wines like Barbera and Dolcetto d’Alba Doc.

A first course that encapsulates the essence of fusion cuisine and street food is Spaghetti with Marinated Beef and Vegetables, a recipe with a delectable taste perfect for enjoying in the company of friends and relatives, suitable for any occasion, as long as the spirit is the right one: curious, passionate, and brave! Just like this recipe!