Veal liver (120g)

Weight: 120 g 

Defrost time: 45 minutes 

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

Preferred cooking method:  In the pan. 

Farm: Famille Fontaine

Farm Details: Since the creation of Famille Fontaine, the owners, over the years, have always known how to respect and preserve the values ​​of the three Fontaine brothers who founded this company near Saint-Hyacinthe. This passion for doing things right, 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 root of their desire to offer their customers superior food quality and safety, while integrating sustainable development practices and good animal husbandry practices. This local family business, which has become a North American leader, offers its consumers milk-fed veal and grain-fed veal, raised without growth hormones and fed healthily with rich, nutritious foods.

How to prepare it? 

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