Haute cuisine in your own kitchen! Deliciously slowly cooked, buttery, full of flavour, so much meat, and easy to prepare.
The veal cheek is vacuum-packed and subsequently slowly cooked (sous-vide). The advantage of vacuum-packing it is that all flavours, aromas, vitamins and juices are preserved. The flavour of the herbs and spices are more intense.
All you have to do is heat the veal cheek up.
Click here for the most delicious recipes with veal cheek.