Pork Tongue

A purely muscular tissue, smaller in size than beef tongue but more tender and with a higher fat content. The product is cleaned of the root and glands. It offers a rich flavor and soft texture, while cooking in significantly less time than other types of tongue.

Pork Tongue for B2B Wholesale

It is offered as an economical and quality solution for the cold cuts industry. Due to its cohesive structure and attractive pink color after boiling, it is widely used as an insert in sausages, hams and sausages, adding flavor complexity and aesthetics to the cut of the cold cut.

Product Information

Ingredients: 100% Pork Tongue (Swiss Cut/Rootless)
Allergens: None
Packaging: Polyblock or IWP
Storage Conditions: Store in the freezer at -18°C
Shelf Life: 12-18 months

Nutritional Table

Nutritional InformationAmount (per 100 g)
Energy (kcal)215 kcal
Protein (g)16 g
Total fat (g)16 g
Saturated fat (g)6 g
Carbohydrates (g)0 g
Sugars (g)0 g
Sodium (mg)70 mg
Salt (g)0.18 g

* The nutritional table is based on a literature review rather than on analysis

It is manufactured according to ISO, FSSC and HACCP standards

Suitable for wholesale and meat processing industries

It is widely used in restaurants for appetizers and pickles

Fresh & Freezable

Does Pig Tongue need peeling?

Pig tongue is covered with a rough skin that must be removed after boiling, while it is still hot. In the industry, it is often sold as a “Swiss Cut” (cleaned), ready to use. It is ideal for thick or smoked sausages, offering a soft texture and flavor that blends harmoniously with spices and gelatin.

What is the difference between Pig Tongue and Beef Tongue?

Pork tongue is smaller, wider and has a softer texture than beef. It cooks in much less time, which saves energy. In terms of taste, it is milder and has a slight natural sweetness due to its higher intramuscular fat content. These characteristics make it more accessible and versatile for use in everyday meals or cold cuts.

How is it used in sausage making?

Pork tongue is a versatile ingredient for the sausage maker. It is often placed whole or in large pieces into the sausage or mortadella mixture. Its pink, firm flesh creates a beautiful visual contrast with the rest of the mixture in the sausage cut, while its different texture adds interest to each bite.