LANGUE DE PORC EN GELEE
The Product
Tender pork tongue suspended in crystal-clear aspic jelly, creating an elegant terrine that's both visually striking and delicious. A classic French charcuterie preparation.
Origin & Terroir
Traditional across France, particularly in regions with strong aspic traditions like Alsace and Burgundy. The gelée (aspic) technique dates back to medieval French cuisine and represents refined charcuterie craft.
How to Enjoy
Slice and serve cold with mustard, cornichons, and crusty bread. The gelée should shimmer when properly made. Pairs wonderfully with Alsatian Riesling or Pinot Blanc. Also excellent in sandwiches with butter and pickles.
Did You Know?
Tongue must be carefully cleaned, blanched, and peeled before preparation - a time-consuming process requiring skill. The aspic is typically made from trotters or head bones, providing natural gelatin. A perfectly clear gelée is the sign of a master charcutier.