[Mezzaluna]

My mom made both fresh and smoked tongue a lot when I was a kid- it used to be cheap. She simmered the tongue (fresh or smoked) in water with peppercorns, bay leaf and garlic); the pot was covered. After about 2-1/2 hours she'd peel it or let me peel it, then returned it to the pot for another 1/2 hour or longer. We sliced it thinly. Any leftovers went for sandwiches. We loved it. I remember boiled potatoes and creamed spinach as sides, with horseradish or grainy mustard.