Veal meat - GAEC Bexka
Salistre
64490 Etsaut
France
Elise and Olivier transhume every year, during five months, with their herds of cows and ewes on the estives of Lucharry and Salistre in Etsaut.
They produce veal in boxes, minced steaks and ready-made dishes such as veal axoa, bolognaise or navarin de mouton.
Packages of 6 or 10kg. Their composition is a mixture of all veal parts, evenly distributed throughout the boxes. They are made up of neck for blanquette, shank, ribs, breast (Parisienne) and escalopes.
Packages of 6 kg contain one roast and those of 10 kg contain two.
The pieces of meat are vacuum-packed, labeled and presented in cartons.
Classifications & labels
GAEC Bexka, c'est aussi :
Salistre
64490 Etsaut
France
Salistre
64490 Etsaut
France
Salistre
64490 Etsaut
France
Salistre
64490 Etsaut
France
Salistre
64490 Etsaut
France
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