Calf feet
Calf's feet – The collagen-rich powerhouse in premium halal quality
Our fresh veal feet are a true treasure for lovers of authentic, traditional cuisine. Known for their exceptionally high content of natural collagen and gelatin, they transform any sauce into a smooth, glossy masterpiece. Whether for classic Moroccan Hargma or fortifying soups, veal feet are the ultimate "slow food" for gourmets and health-conscious individuals.
Why our calf feet are the right choice:
-
100% Halal certified: Absolute purity is our standard. Slaughtering and expert preparation are carried out in strict compliance with ritual Halal guidelines.
-
Ready to cook & clean: Cleaning veal feet is tedious. We take the work off your hands: Our veal feet are thoroughly cleaned, expertly singed, and already cut into manageable pieces, so you can start cooking right away.
-
Natural superfood: Calf feet are one of the best sources of natural collagen, amino acids, and minerals. They support joint health and strengthen the immune system – pure power from nature.
-
Unparalleled smoothness: During long cooking, the gelatin dissolves, creating a texture and depth of flavor that cannot be achieved with any other cut of meat.
Product details at a glance:
| Characteristic | Details |
| Condition | Freshly, thoroughly cleaned and professionally disassembled |
| type of meat | 100% veal (Halal) |
| Special feature | Extremely high collagen and gelatin content |
| preparation | Very long cooking time (braising or pressure cooking) |
| storage | Store at max. +4°C |
Inspiration from the kitchen
Calf's feet take time, but reward you with an unparalleled taste experience:
-
Moroccan Hargma: The classic dish with veal feet! Braised for hours with chickpeas, wheat kernels (Abbel), raisins and a spicy sauce made with garlic, paprika and cumin.
-
Traditional Paça Soup: A fortifying soup, especially appreciated in winter or during convalescence. Refined with plenty of lemon and garlic.
-
Creamy stews: Use a piece of calf's foot as a natural "secret ingredient" in beef stews to obtain a wonderfully thick and glossy sauce.
Our cooking tip: Calf's feet are ideal for a pressure cooker . Depending on their size, they need about 90 to 120 minutes to become incredibly tender. If you're cooking them in a traditional clay pot or tagine, plan for at least 4–5 hours at low heat. The sauce is perfect when it's slightly sticky on your lips – a sign that the collagen has dissolved!
Important note regarding the illustration
Natural product: As this is a fresh, natural product, the size and shape of the pieces may vary. The product images serve as serving suggestions and to illustrate traditional dishes. The delivered goods are professionally prepared and securely vacuum-packed.
