Our Story

In 1966, Max London opened his doors at 120 Newmarket Square in Boston. With the help of his son Gerry, he started processing primal and sub-primal veal cuts from mainly “dairy” calves. Business continued to grow when they soon added kosher veal from “Southern” calves and kosher lamb to their product offerings.

In 1973, London Packing started processing hand-sliced “bob” veal cutlets as their specialty. The popularity and subsequent volume posed the challenge of residual meat known as veal “trimmings” and what to do with them.

In 1980, Max and Gerry London invented and created “It’s The Veal Thing,” a flaked and formed 100% veal slice battered and breaded for frying as veal parm sandwiches or dinner plates. It was the first product EVER of its kind. For 25 years, “It’s The Veal Thing” and its brilliant original logo were the toast of the town.

In 1981, London Packing started processing “Nature” veal calves. This is an older calf than the bob veal but has a much whiter color. A delicacy abroad quickly became a treat for gourmet restaurants in the U.S. This older and whiter calf was also seen as an upgrade by the Jewish community, and subsequently, the demand for kosher veal became as high as ever.

In 1992, London Packing and It’s The Veal Thing merged with a processing company in Scranton, PA, called Montage Foods, thus prompting the name change of London Packing to London Veal. In association with Montage Foods, London Veal had now become the largest supplier of hand-sliced veal cutlets in the country.

In 2003, Gerry, Max, and their partners in Scranton, PA, sold Montage Foods and It’s The Veal Thing, along with rights and logos, to a company in Enid, OK, called Advance Foods. Coming successfully around the business world full circle, London Veal was, again, independent and still connected throughout the veal community nationwide.

In 2008, we registered a new mark called VeauLette®, our new brand of private-label hand-sliced veal cutlets, which are every bit as good in quality as expected from the London family.

In 2014, we relinquished our USDA establishment number to focus on becoming a more diverse distributor and became London Food Brokers. Gerry’s son Brian has joined the operation as the third generation of Londons continues Max’s legacy. To better provide for your needs, we have continually strived to add quality items to our list of products that would help your business endure and prosper.

Today, we are both an international food broker and your neighborhood wholesale distributor; taking a page from our vast experiences, we offer as many different items as possible to make your total ordering process simple and convenient.