Salsus Veal Stock

Name: Salsus Veal Stock
Brand: CLASSIC FINE FOODS
SKU: SALVEA
Price: 15.00 GBP
Availability: OutOfStock

£15.00

Net: 1 litre Norway

All-natural veal stock from Salsus, made from roasted veal bones, vegetables, and herbs. Slow-cooked, strained, and reduced for exceptional body and flavour. No additives. Prized for the natural viscosity that only veal bones can deliver.

Veal stock occupies a unique position in the kitchen. Veal bones are richer in collagen than beef, which means the stock they produce carries noticeably more natural gelatin — giving it a body and viscosity that enriches everything it touches. Salsus produces theirs by roasting meaty veal bones and vegetables to build a deep, caramelised base, then slow-cooking them with water, parsley, thyme, bay leaf, and pepper. The fond is strained and carefully reduced before packing into cartons. The result is a clean, concentrated veal stock with a silky texture and a depth of flavour that goes beyond what beef or chicken stock can offer. No additives, no preservatives — paleo and keto diet-friendly. The cartons store safely in a cool, dark place for over six months.

Veal stock is the preferred base for risottos, soups, and braised dishes where you want richness and body without the heaviness of a fully reduced demi-glace. It adds a noticeable viscosity to anything it is added to — risottos become silkier, soups gain more substance, and braised meats produce better natural sauces. It also combines exceptionally well with beef stock: equal parts of each, simmered together, produce a base with more flavour complexity and body than either stock alone. As with the other Salsus stocks, this is seasoned, so avoid reducing it heavily on its own. For jus and sauces that require significant reduction, use Salsus veal demi-glace instead.

Producer: Salsus is a Norwegian producer specialising in all-natural stocks and demi-glaces for professional and home kitchens. Their range is made using traditional methods — slow-roasting bones, long simmering times, and careful reduction — with no shortcuts or additives.

Ingredients: Water, Meaty Veal Bones, Onion, Carrot, Leek, Parsley, Thyme, Bay, Leaf, Pepper, Salt.

Storage: Ambient. Store in a cool, dark place. Refrigerate after opening and use within 3–4 days. Alternatively, freeze any unused product.

Net: 1 Ltr

Salsus veal stock is ready to use — open the carton and pour directly into your pan.

For risotto, heat the stock in a separate pan and add ladle by ladle. The natural gelatin in veal stock gives risotto a noticeably silkier, creamier finish than chicken or vegetable stock — particularly effective for mushroom, truffle, or saffron risottos.

For soups, use as the full liquid base. French onion soup, consommé, and any soup where a rich, full-bodied texture matters will benefit from veal stock over lighter alternatives.

For braising, use as the cooking liquid for osso buco, veal blanquette, or pot-roasted meats. The natural gelatin enriches the braising liquid as it cooks, producing a sauce that needs minimal finishing.

For a blended stock base, combine equal parts veal stock and Salsus beef stock for a richer, more complex foundation for stews and casseroles. The veal adds viscosity; the beef adds depth.

Important: this stock is seasoned, so avoid reducing it heavily on its own — concentrated reduction will make it overly salty. For jus, pan sauces, and reductions, use Salsus veal demi-glace instead.

Any leftover stock can be cooled and frozen for later use.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Veal stock occupies a unique position in the kitchen. Veal bones are richer in collagen than beef, which means the stock they produce carries noticeably more natural gelatin — giving it a body and viscosity that enriches everything it touches. Salsus produces theirs by roasting meaty veal bones and vegetables to build a deep, caramelised base, then slow-cooking them with water, parsley, thyme, bay leaf, and pepper. The fond is strained and carefully reduced before packing into cartons. The result is a clean, concentrated veal stock with a silky texture and a depth of flavour that goes beyond what beef or chicken stock can offer. No additives, no preservatives — paleo and keto diet-friendly. The cartons store safely in a cool, dark place for over six months.

Veal stock is the preferred base for risottos, soups, and braised dishes where you want richness and body without the heaviness of a fully reduced demi-glace. It adds a noticeable viscosity to anything it is added to — risottos become silkier, soups gain more substance, and braised meats produce better natural sauces. It also combines exceptionally well with beef stock: equal parts of each, simmered together, produce a base with more flavour complexity and body than either stock alone. As with the other Salsus stocks, this is seasoned, so avoid reducing it heavily on its own. For jus and sauces that require significant reduction, use Salsus veal demi-glace instead.