Our cold meats are elaborated in a traditional way by us.
We make our veal ham from cushion of veal, a very tender piece of veal that is ideal for cold meats.
This preparation requires 2 days.
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 satiny, creamy white fat. Very tender, its cooking reveals its fondant and flavour.
Fine gourmets will appreciate this quality meat.
Sous vide, se référer à la date de péremption indiquée sur l'emballage.
Si l’emballage est ouvert ou percé compter 3 à 4 jours maximum au réfrigérateur entre + 2 à + 4 °C.
Pour prolonger le délai de conservation, vous pouvez opter pour la congélation.
Nous vous conseillons néanmoins de la consommer dans les 3 mois.
Dans la mesure du possible, sortir la viande au minimum 6 h avant du congélateur
AÏDA
Jambon très très bon, j'en ai recommandé, top !!!