The milk calf    

At Formia, our milk calf is exclusively raised " under the mother ". Brought up from ac attle in total adequacy with nature, it is fed directly from its mother’s udder twice a day.

The specific cares provided give the Limousin calf a white colour and a rosy hue combined with a very delicate grain sprinkled with parsley. Its satiny and smooth white fatty parts impart all the juicy tastes and the flavours expected from such a piece of meat.

Very soft, it reveals, during cooking, its smoothness and its subtle taste of hazelnut. Grilled, roasted, fried, in sauce, melted or in spit-roasted, the Formia Butcher's shop guarantees you the delicacy of local flavours in your plate.