The very tender structure of veal cheek is enhanced by the slow sous vide cooking. The slow cook preparation better retains all flavors, aromas, and juices. This veal cheek is ideal for adding your own flavor and frying it crispy.
Veal cheek is tender in texture as it is a frequently used muscle that contains a lot of connective tissue.
Storage advice after openingNa opening beperkt houdbaar.
Minimum storage temperature0 ºC
Maximum storage temperature7 ºC
Preperation adviceRegenereeradvies: 20 min 95°C stoom
België (nl)