Veal liver
Connoisseurs appreciate veal liver not only for its delicate flavor and fine texture, but also for its nutritional richness. Indeed, it is a valuable source of vitamins A and B2, as well as iron, thus contributing to a balanced diet.
A detail that attests to our expertise and care in preparation: the small hole you may notice on the slice is the result of the meticulous work of our butchers, who remove the nerves from the liver to ensure an optimal tasting experience.
Opting for our veal liver means choosing a quality cut, prepared with care to offer you a satisfying culinary experience while benefiting from the nutritional assets it provides.
The Limousin Farm Calf reared under its mother is a unique and rare product that stands out from all other calves.
It takes a lot of time, patience and know-how to produce a Limousin Farmhouse Veal. This traditional production and know-how are passed on from generation to generation to obtain this top-of-the-range meat.
It is this unique method of production that gives Limousin veal its white to pinkish colour with a very fine, marbled grain of meat and a satin, creamy white fat.
Very tender, its cooking reveals its fondant and flavour.
Fine gourmets will appreciate this quality meat.
In its vacuum pack, the meat can be stored 7 days in the fridge.
If the wrapping is open or pierced, only a maximum of 2 to 3 days, at a temperature between 2°C to 4°C.
Veal liver is a fragile product, so we don't advise you to freeze it.