These Spanish/Italian milk-fed Rose Veal cutlets are beautifully tender and delicate in flavour. To cook, allow to come up to room temperature and season just before placing in a smoking hot pan.
Rose Veal meat is making a way back and we understand why, is so subtle and tender, quite the opposite the also trendy long maturation old cow meats, is worth a try, and it goes really well for the youngers at home, we butcher it keeping at the bone.
A minimum of 3 months from shipment
Pricey, but worth it. Great flavour, cooks beautifully.,