Vercelli’s veal comes from a young beef cattle, they are at their best when aged between seven and eight months with an average weight of 270 kg. Veal leg is similar to a rump roast, only it has just one round leg bone.
The veal leg is often sliced into thin cutlets to be used for veal scaloppini, schnitzels, and escalopes. You can also buy larger cuts for roasting or braising.
The veals from Vercelli are guaranteed to be born, reared and prepared in Italy, exclusively fed with vegan flours which gives a taste of grass and cereals.
