Veal meat cooked slowly at low temperature and in a vacuum. Once candied, we debone and crumble it by hand, to obtain a tender and mellow meat.

For its regeneration let it defrost 24 hours in positive cold and sauté it in plate or frying pan during 5 minutes.

Ideal to prepare hamburgers and gourmet sandwiches, also to add to pizzas and cokes, to elaborate cannelloni, croquettes, gyozas, empanadas…