Veal Axoa - Ferme Bretou

The well-being of the animal, the development and preservation of local resources are at the center of the approach of this three-person farm. The GAEC offers beef and veal from the Blonde d'Aquitaine breed for direct sale. Their herd grazes the meadows and mountain pastures of the Val d'Azun. The hay is mowed in the valley, the cereals are local and organic. The Bretou farm cooks and preserves veal axoa. The axoa is a minced veal meat spiced with peppers and onions. The dish is to be reheated and served with potatoes (steamed or fried), pasta or rice. Ingredients of the recipe: veal meat 52 % broth onions 16 % peppers 16 Espelette pepper salt, pepper, spices The prepared dish is packaged in 750 grams jar.