This concentrated veal paste is made by grilling and roasting veal and beef slowly alongside vegetables to extract a rich, deeply flavoured juice. That juice is then deglazed with water and reduced several times before being filtered to produce a smooth, intensely savoury paste. With 22.4% concentrated veal bouillon and 7% veal fat, it delivers a full-bodied, meaty depth that provides an instant route to a professional-quality stock base.

The veal base is designed as a building block rather than a finished product. Dissolved in hot water, it produces a rich, viscous stock that works as the foundation for red meat sauces, stews, braises, and hearty soups. It is particularly useful for enriching pan sauces and gravies — deglaze with red wine, add a spoonful of veal base dissolved in a little hot water, and reduce for a fast, full-flavoured result. It also complements the Salsus stocks and demi-glaces well: a teaspoon stirred into an existing stock adds an extra layer of meaty intensity without additional cooking time.

Producer: Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range.

Ingredients: Concentrated veal bouillon 22.4%, yeast extract, salt, onion, maltodextrin, beef extract, veal fat 7%, boiled beef meat, modified corn starch, water, vegetable juice, sugar, laurel

Allergens: May contain traces of celery, shellfish, cereals, nuts, milk, eggs, fish, molluscs, mustard, sesame, soy, sulphites

Storage: Ambient. Store in a cool, dark place. Refrigerate after opening and use within 3 weeks.

Net: 100g

Origin: France