• 1 tongue, 1.5 kg
• 15 g saltpetre (sodium nitrate, available at your pharmacist)
• 3 tbsp coarse salt
• 6 bay leaves
• 4 cloves
• whole peppercorns

Pierce the tongue all over with a fork. Rub it with the salt and saltpetre mixture. Stud it with cloves. Leave to marinate for 3 days with all the ingredients. Place a weight on top and keep refrigerated.

After 3 days, rinse the tongue thoroughly under plenty of cold water several times, then place it in a pressure cooker and boil for 1 hour.

Remove the skin, and leave to cool overnight. Slice thinly as you would a cold cut.