Veal

Ternera Gallega is veal of the indigenous Rubia Gallega and Morena Gallega breeds that are born, raised and slaughtered in Galicia. The meat that is sold under the yellow-labeled Ternera category comes from calv... READ MORE

Ternera de Los Pirineos Catalanes is veal obtained from the Pyrenean Brown, Aubrac, and Gascon breeds that adapted to the climate conditions of the region and were reared in the open air. The area of production ... READ MORE

The origins of Vitellone Bianco dell’Appennino Centrale can be traced back to the pre-Roman times when the Etruscans raised cows with the same common characteristics of the Podolica cattle breeds which are reared in the Ape... READ MORE

Veau du Limousin are suckling calves of the pure Limousine or Charollais breed that are slaughtered at an age of 3 to 5 months, and the carcasses weigh between 85 and 150 kilograms. Calves feed almost exclusively on milk... READ MORE

Lafões veal is exclusively produced by family farms in the subregion of Lafões in the municipality of Viseu in central Portugal. The region is a huge green valley intersected by the Vouga and Douro rivers. The high quality of this me... READ MORE

Veau d'Aveyron et du Ségala is fresh veal meat from young calves that are slaughtered before they are 10 months old. The calves must be born and reared in the French regions of Aveyron, Cantal, Tarn, Tarn-et-Garonne and Lot. They feed on th... READ MORE

Rosée des Pyrénées Catalanes is white veal meat obtained from the Pyrenean Brown, Aubrac or Gascon hardy breeds or from the cross-breeding of the mothers of these breeds with males of the Charola... READ MORE