raw pork tongue
Also known as: pork tongue
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Also known as: pork tongue
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Pork tongue is a nutrient-dense organ meat that provides 16.3g of high-quality protein per 100g. It is an excellent source of Vitamin B12, iron, and zinc, which support nerve function and immunity. However, it is higher in fat and calories than lean cuts, so it should be consumed in moderation as part of a balanced diet.
Yes, pork tongue is very keto-friendly as it contains 0g of carbohydrates and a high fat content of 17.2g per 100g. This macronutrient profile makes it an ideal protein source for those following a ketogenic or strict low-carb lifestyle.
Pork tongue is best prepared by simmering it in a pot of water with aromatics like onions, garlic, and bay leaves for 2 to 3 hours until tender. After cooking, the tough outer skin must be peeled off while the meat is still warm. Once peeled, the tender meat can be sliced, grilled, or added to stews.
Pork tongue has a mild, savory flavor that is very similar to other cuts of pork, but with a much more tender and delicate texture. Unlike other organ meats like liver, it does not have a strong 'gamey' taste, making it approachable for most palates.
Yes, the outer layer of the tongue is a thick, rough membrane that is unpleasant to eat. It is nearly impossible to peel when raw, so you must cook the tongue first; the skin will then easily pull away from the tender meat underneath.
Raw pork tongue is naturally 100% gluten-free as it is a pure animal protein. If you are buying pre-packaged or marinated tongue, always check the ingredient label for additives or soy sauce that might contain gluten.
raw pork tongue is a versatile ingredient found in cuisines around the world. With 225 calories per 100g and 16.3 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Raw pork tongue is highly perishable and should be stored in the coldest part of your refrigerator for no more than 1 to 2 days. If you do not plan to cook it within that timeframe, it should be frozen immediately.
Yes, pork tongue freezes very well. To prevent freezer burn, wrap it tightly in plastic wrap and then place it in a heavy-duty freezer bag or vacuum seal it; it will stay at peak quality for 4 to 6 months.
Pork tongue is rich in Vitamin B12 for red blood cell formation and zinc for a healthy immune system. Additionally, the slow-cooking process breaks down its connective tissues into collagen and gelatin, which can benefit joint health and skin elasticity.
Fresh pork tongue should have a pinkish-grey color and a clean, metallic scent. If the meat feels slimy to the touch, has developed a grey or greenish tint, or emits a sour or ammonia-like odor, it has spoiled and should be discarded.