Liver from calves which is therefore more delicate in taste and much tender than its aged beef counterpart. Suggested cooking options would be to pan fry for a nice flavour. Calves liver is less likely to have the accumulations of toxins found in the liver of older animals. A delicious delicacy!
Comments from our customers...
“Just eaten our calves liver - didn’t want my dinner to come to an end!!!
Recipe from the 30 minute cook book - balsamic, French mustard and cream sauce, sprinkled with finely chopped sage. Absolutely yummy,
Carole from Trowbridge
Free Range Dutch veal which is raised to the highest welfare standards.