All our butcher preparations are carefully prepared by our artisan butchers.
Our paupiettes are composed of thin veal cutlets wrapped around minced veal, seasoned with salt, pepper, herbs of Provence and the whole is surrounded by veal strainer (fat) before being tied up.
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.
In the oven
Start by frying them in a pan over high heat for 1 minute on each side. (this will keep the juices).
Then put them in the oven at 180°C without preheating, count 30 minutes for two pieces and 10 minutes for each additional piece.
To avoid any thermal shock, we advise you to always take your meat out 30 minutes before cooking.