High welfare veal is known as Rose Veal because of its pink colouring. The calves are reared in small groups in social pens with deep bedding. They have fresh air, natural light and ventilation and room to move about. The calves are given as much milk as they want, but they also get other feeds such as straw for fibre to make sure their digestive system develops.
BBC's recent Countryfile programme on British Rose Veal has raised awareness of modern rearing methods and the market is starting to blossom as a result.
In timing with this, food manufacturer Leonards is launching a new sausage as part of its 'Best of British' range. The Oxford sausage is a herby mix with a hint of Lemon to complement Rose Veal's delicate flavour. Originating in the 18th century, it was classically used with veal, though Mrs Beeton suggested a 50/50 mix with pork.
Leonards began life as a manufacturer of Complete Mixes for Butchers, and has since expanded its supply.