Veal Bones, 1kg

Veal Bones 1kg is 1kg of veal bones – the foundation of the finest fond de veau and the classic French mother sauces that depend on it. Veal bones produce the most gelatinous of all stocks. As a result, they are the professional chef’s first choice for a stock that sets firmly when cold and produces a sauce of perfect body. Furthermore, roasted veal bones produce a brown fond while unroasted bones produce the pale fond blanc at the heart of veloute and other classical sauces. In particular, veal bones from young animals are exceptionally rich in collagen, which converts to gelatine during long, slow simmering.

About Veal Bones 1kg

We source our offal and speciality cuts from the same small farms and carefully selected suppliers that provide our prime cuts. In particular, quality matters as much for offal as for any other part of the animal. As a result, the freshness, sourcing and handling of these ingredients makes a significant difference to the finished dish. Furthermore, offal from well-raised animals on a natural diet has a cleaner, more delicate flavour than that from intensively reared alternatives. However, offal is among the most perishable of all fresh ingredients. In particular, freshness is the single most important quality indicator for liver, kidney and heart. Additionally, using the whole animal is both ethical and gastronomically rewarding. That commitment to whole-animal cooking drives every sourcing decision we make. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Veal Bones 1kg From Us

Cooking offal and speciality cuts rewards those willing to learn a few key techniques. In contrast to prime cuts, offal requires a more specific approach but almost always rewards simplicity. As a result, the finest offal preparations are often the quickest. Furthermore, liver, kidney and heart all suit high heat and brief cooking. However, overcooking is the single most common mistake with all offal. In particular, liver and kidney should be pink at the centre when served. Moreover, tongue, brain and sweetbreads need longer, gentler preparation before their final cooking. Additionally, bones and suet are the foundations of the most profound stocks and pastries available to any cook. That breadth of application is what makes this category so rewarding for the curious cook.

How to Cook Veal Bones 1kg

To get the very best from it:

• For a brown fond: roast at 200°C for 30 minutes until golden before simmering.
• For a white fond: place directly into cold water with aromatics without roasting.
• Furthermore, simmer for 6 to 8 hours, skimming regularly for a clear, clean stock.
• Strain and reduce to a rich sauce base that sets firmly when cold.

Perfect Pairings

This product pairs beautifully with:

• Aromatic vegetables, bouquet garni and white wine in the stock pot
• Any classical French sauce requiring a fine fond de veau as its base
• Braises, reductions and pan sauces for veal, pork and poultry
• Any preparation requiring outstanding body and depth in the final sauce

Storage: Keep refrigerated and use within 3 days of delivery, or freeze on the day of delivery for up to 6 months. Furthermore, bones freeze exceptionally well and retain all their stock-making value. However, always roast bones before using in a brown stock for the deepest flavour. Delivered fresh and ready to use.

However you cook it, Veal Bones 1kg brings a depth and character that rewards adventurous cooking and a respect for the whole animal. Moreover, the finest cooking has always celebrated these ingredients.