Veal ossobuco comes from the shank, a lower part of the animal's legs. This cut is ideal for braising, enhancing the flavor and texture of the meat while cooking. The calves grow in Dehesa de la Guadaña in Zamora, in an environment surrounded by vegetation, ensuring rigorous feeding and care. The farm has obtained the animal welfare certificate, highlighting its commitment to quality and ethics. The meat is kept cold at 0º to 4ºC and is ready to cook once it reaches room temperature. It contains no allergens, ensuring a safe option for all consumers. It is important to consume it after fully cooking to enjoy its exquisite flavor.