why would i want -porkskin- in a veal sausages. for sure it is a cheap filler. and when one reads on the back the -list of ingredients- VEAL the way i understand it as a Chef, in an ingredient not one of those sausages ahs. because what is considered VEAL is something different in a Chefs opinion. And in a producer's opinion....( in culinary terms VEAL is meat from an animal that has been raised on MILK only and never has eaten any solid food. like hay or grass or the likes)