Cured beef tongue
It’s a Venetian cuisine’s traditional product and in particular paduan’s. The cure allows to conserve the tongue for a long time and let all the flavorings to penetrate. After a 3,5 hours cooking, a plesantly frangranced and tasty beef tongue is obtained, that goes very well with mashed potatoes.
It can be both eaten cold or hot, cut in thin slices, with mayonnaise, green or spicy sauce.