We produce welfare-friendly veal at Bocaddon Farm in South East Cornwall. We take the bull calves from the family dairy herd and rear them in the open-air, with deep straw bedding, a varied diet and plenty of room to run around. The calves are reared to 6 months - the same age as most pork or lamb - and the meat produced is a rich pink colour.
We hang the meat for 7-10 days, and it is cut and prepared in our farm butchery. We supply all the classic veal cuts, including osso buco, calves liver and veal escalopes, for which we won a prestigious Taste of the West Gold Award in 2008. We have just launched a range of 'Real Veal' sausages, which are gluten-free, with no artificial colours or flavours.
We sell our veal nationwide via mail order, and attend farmers markets in the South West. We also sell to some top restaurants, including Remy Joly at Mya Lacarte in Caversham, who will be cooking our Farmhouse Veal Sausages at the festival.
Although based in Cornwall, we have strong Oxfordshire connections; Jon grew up in Oxford, and is looking forward to coming 'home' to this festival, and a chance to bring our Real Veal - a much misunderstood meat - to a whole new audience.
Email: bocaddon@hotmail.co.uk
