Our veal stock is made from 100% organic ingredients, using approximately 1 kilogram of veal bones per liter of stock. We also incorporate "imperfect" organic vegetables and second-grade mushrooms.
For every liter of REDUCED veal stock we produce, we save more than 800 grams of veal bones and vegetables from going to waste.
The taste lies in the process
The veal stock is prepared in the traditional manner, where the liquid simmers and reduces for +16 hours, being continuously skimmed. The bones are first roasted at high heat to release additional flavor and collagen during the simmering process. The result is a pure and intense veal flavor with deep and smooth umami notes.
How to use our veal stock:
The veal stock is not a concentrate and can therefore be used as it is – either as a base in a sauce, risotto, soup, simmered dishes, etc. If you desire a more intense sauce or glaze, the stock can be reduced to achieve the desired consistency and intensity. The stock is lightly salted, allowing you to add salt and seasonings according to your taste.
REDUCED Organic Veal Stock made from young male calves for professional kitchens is available in the following variant:
- 1000 ml Veal Stock made from young male calves - in a single-use plastic pouch, which is easy to empty and takes up minimal space in waste sorting.
From fuel to veal stock
When a dairy cow gives birth to a female calf, she ensures not only the continuation of milk production but also a new, future dairy cow. On the other hand, if the calf is a male, it needs to be raised for eventual sale as beef cattle. When a male calf is slaughtered, it's crucial to utilize every part so that nothing goes to waste. Instead of sending the bones for biofuel, we make use of them in REDUCED. The veal bones, sourced from Danish organic herds, are used in the production of REDUCED's veal stock, ensuring that nothing from the male calves is wasted.
The "imperfect" and sorted-out vegetables come from Danish organic producers through Gasa Nord Grønt, along with the delicious second-grade mushrooms from Tvedemose.
