All our mozzarella chipolatas are prepared by our team of butchers from veal meat and natural lamb casings.
For an exceptional culinary experience, we use only the noble parts of the animal.
For the seasoning, we use salt and pepper and Comté AOC cheese matured for 18 months.
Our chipolatas contain only 5% fat.
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, the meat can be stored for a maximum of 2 to 3 days, at a temperature between 2°C to 4°C.
To extend the storage time limit, you may use the freezer.
We nevertheless recommend you consume it within 3 months.
Preferably, take the meat out of the freezer 24 hours in advance and let it slowly defrost in the fridge.
In a pan:
Brown over high heat for 1 minute, turning regularly.
Then over medium heat for 6 to 8 minutes with a lid, turning it regularly.
Whether frying pan or barbecue: Do not prick the chipolatas.
To avoid any thermal shock, we advise you to always take your meat out 30 minutes before cooking