Veal has been an important ingredient in Italian and French cuisine from ancient times. Because veal is lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough. Veal is often coated in preparation for frying or eaten with a sauce.
Ekro began in 1952 as a business and has always specialised in veal production. Since 1994, Ekro has been part of the VanDrie Group – the world market leader in veal. VanDrie Controlled Quality Veal is veal with a taste that has been popular for generations. Thanks to its subtle flavour, it is widely used by chefs around the world. The calves are raised in group housing by the VanDrie Group’s veal farmers. The stalls are spacious, light and airy. The calves are fed calf milk supplemented with roughage. Providing a generous amount of roughage makes an important contribution to improving animal welfare.