Here is an old-timey treat. Of course, back in the day when most farmers butchered a pig in the fall the tongue never went to waste. Today, you would be hard pressed to find a pork or beef tongue anywhere on the meat counter. The butcher would need to order it for you.
Pickled Tongue
1 pork or beef tongue (2 to 4 pounds)
2 bay leaves
1 teaspoon whole peppercorns
1 teaspoon white allspice
1 clove garlic, sliced
1 teaspoon coarse pickling salt
Rinse tongue and place in Dutch oven with water to cover. Bring to a boil. Skim off foam. Add spices, sliced garlic clove and salt.
Reduce heat to medium low and simmer, covered, until tender when pierced with a two-tine kitchen fork. You will cook it for 3 to 4 hours depending on size. Turn tongue every hour to cook evenly.
When done, save the broth, removing the cooked tongue to a cutting board. When cool enough to handle, make a slit at the tip of the tongue and remove skin. Remove small bones and gristle at base of the tongue. Return to broth and chill until cooled.
When ready to serve, remove from broth and place tongue on its side. Starting at the tip. cut large diagonal slices. Discard broth. Makes excellent sandwiches.