Veal Stock | Glace
Made by hand in the Hudson Meats kitchen and made like you would at home.
The Veal Glace takes our in-house Chef 2 days to make using grass-fed beef marrow bones. Over 2 nights, the Chef makes the veal glace, using pastured pork trotters to create a natural gelatin.
Veal Glace is a concentrated full of flavour veal stock. To make to a regular liquid stock, add 1 container of glace and 2 containers to water to make 1 litre of veal stock.
The veal glace has no added salt and is preservative free, therefore we recommend that you keep the glace stored in your freezer.
Ideal when slow cooking.
The Veal Stock | Glace is Gluten Free.