Calf liver (120g)

Weight : 120 g

Thawing time : 45 minutes

Internal cooking temperature: 63°C (145°F)

Optimal cooking method: In the pan.

Farm : Fontaine Family

Farm details : Since the creation of Famille Fontaine, the owners, over the years, have always respected and preserved the values ​​of the three Fontaine brothers who founded this company near Saint-Hyacinthe. This passion for doing things well, respecting animals and the environment and offering quality products to consumers has been passed down from generation to generation. Their founding principles are at the origin of their desire to offer their customers superior quality and food safety, while integrating sustainable development practices and good breeding practices. This local family business, which has become a North American leader, offers its consumers meat from milk-fed veal and grain-fed veal, raised without growth hormones and fed healthily with rich and nutritious foods.

How to prepare it?

Common cooking methods for veal liver include pan-frying, grilling, baking and terrine cooking. Mix the chopped veal liver and spices to make a terrine mixture. You can also cut it into cubes and serve it on a skewer with vegetables or sauté it.