CALF’S HEAD
27,90 €
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The Calf’s Head makes part of the offal of the calf, the so-called fifth quarter, although it cannot be defined as a type of entrail. As an offal, it has always been considered a poor and cheap dish.
The calf’s head is compact, with a soft and slightly elastic texture. It has a pink colour and a delicate flavour. It is a very versatile product that can be cooked in many different ways.
INGREDIENTS
Calf’s head (EU), salt, preservative E250, antioxidant E316
FOOD EXPIRATION
We guarantee Maximum Freshness of all products and Storage and Shipping to maintain their integrity. The expiration date will depend on the format chosen and the type of product. For more details contact us.
CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
COOKING METHODS
The most traditional way to cook Calf’s Head – especially in Piedmont – is by boiling it together with the tongue, muscles, tail, Cotechino and Scaramella to prepare the “Piedmontese Boiled Meat Mix“, served with different typical Piedmontese sauces such as aioli, horseradish sauce, green and red sauce. The roasted version, instead, includes boiling it and then cooking it in a pan with oil, garlic and bay leaf and finally, baking it in the oven adding ground black pepper, rosemary, bay leaf and thyme. If you would like to add a tasty touch, we recommend adding a few slices of Bacon or Lard on top. Baking at 180°C degrees will take about half an hour. Calf’s Head is also excellent braised and served with Polenta corn porridge or roasted potatoes. Calf’s Head can also be used as an ingredient to prepare Italian-style rice salads. You will just need to boil the product, let it cool and then cut it into cubes or strips and mix it with rice and other ingredients such as black olives, boiled potatoes, peas and mayonnaise (preferably homemade).
STORAGE RECOMMENDATIONS
In the past, people used to buy the whole calf’s head from the butcher and do all the trimming and cleaning at home in order to make the product ready for cooking. Today, it is possible for consumers to buy the already boned and rolled-up version, ready to cook.
The product is vacuum-packed in order to guarantee the best conservation of its organoleptic properties and should be consumed after cooking. Before cooking, rinse the product for 10 minutes and cook in boiling water for at least 90 minutes, then follow the recipe you prefer.
It does not contain gluten, lactose, milk protein and GMOs.
The product can be frozen. If you intend to freeze it, we recommend doing it immediately after the product is delivered and not after keeping it in the refrigerator for days with the expiration date approaching.
