The connoisseurs know that calf's liver is very good for the health, it is of great nutritional value and rich in vitamins a,b,c,d and anti-anemic elements.
Important: the small hole on the slice is due to the work of the butchers to remove the nerves of the liver.
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.