Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

muzzle the projecting part of an animal’s face, including the nose and mouth; may also be called snout. Beef or ox muzzle (museau de bœuf in French) can be prepared in the same way as for ox tongue, but is more often served cold, seasoned with oil and vinegar dressing, as an hors-d’œuvre.

Muzzle can also be boiled in a stew with other ingredients. One example is the Brazilian Feijoada which has pig’s snout boiled with feet and ears, black beans, and Portuguese sausages.