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

ROAST RACK OF LAMB WITH ANCHOVIES & SEASONAL VEGETABLES

Salsus Veal Stock