LANGOUILLE FUMEE
The Product
A distinctive smoked specialty combining pork tongue (langue) with strips of pork fat, creating alternating layers. The smoking process adds aromatic depth to this traditional French preparation.
Origin & Terroir
Traditional to central France, particularly Burgundy and Auvergne regions. The smoking technique uses local hardwoods (typically beech or oak) that impart subtle aromatic notes without overpowering the delicate tongue.
How to Enjoy
Slice thin and serve cold as part of an antipasti platter. The smoked flavor pairs beautifully with horseradish cream or strong mustard. Excellent with rye bread and pickled vegetables. Try with a smoky single malt whisky or aged Cognac.
Did You Know?
The name combines "langue" (tongue) and possibly a regional dialect term. Tongue is prized in French charcuterie for its tender texture and mild flavor. The fat layers keep the tongue moist during smoking and add richness when served.