Po Valley Veal

Vitellone Padano is a designation identifying cattle of selected breeds raised in the Po Valley area, including the province of Treviso. These animals are slaughtered young, usually between 12 and 24 months, and raised on a controlled diet of cereals, forages and local corn. The meat of Po Valley veal is tender, bright red, low in fat but rich in flavor and with excellent cooking performance. It is ideal for steaks, roasts, stews and braises, but also for more noble cuts such as tenderloin and sirloin. The quality of Po Valley veal is guaranteed by traceable supply chains and strict production specifications, often linked to quality labels (such as the PGI mark or regional labels). It is a product appreciated by the restaurant industry and discerning consumers, who seek meat of certain origin, from ethical and sustainable farms.