The calf escaloppes are thin slices of +/- 1 cm thick and +/- 100gr which must be cooked briefly on both sides.
veal sauté are meager slices of +/- 160gr which must be cooked 2 to 3 minutes of the 2 sides.
The 1st choice veal roast is a noble piece of veal to be browned in the pan, then bake at 190 ° for +/- 25min for 1kg.
The veal cutlet is a slice of veal with the bone of +/- 200 gr which must be browned in the frying pan for 2 to 3 minutes
Extra Veal Blanquette are lean boneless veal dices that have to be cooked and simmer +/- 1 hour 30 minutes.
Veal osso bucco are slices of veal with bone that must be cooked and simmer +/- 1 hour 30.
The tongue of veal is a calf shawl which must be left to simmer +/- 1 hour 30 in broth.
The minced meat of pork and veal prepared is produced from 73% pork meat and 18% veal meat from Belgian origin ... Each package weighs 500 g
The tête de veau en tortue (literally turtle veal head) is only prepared with veal in tomato sauce... Each pack contains 4 slices for 200 gr
Boni Selection tête de veau en tortue (literally turtle veal head) is pork tongue and veal head charcuterie with mushrooms and tomato sauce.
The flags are floating and are ideal for dipping into cheese, meat or any Belgian dish that you could offer to your guests... 144 flag pikes
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