Poultry
Experience and international caliber allow us to offer the best quality goods, delivered on time at the most competitive prices on the market.
Thanks to established relationships with the best and largest slaughterhouses around the world we can offer quality poultry with different technical specifications according to the needs of our customers. Our main suppliers are located in Europe, South America, USA.
Not only poultry but also turkey, duck, goose, quail.
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Inner fillet
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Breast
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Thights
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Shawarma
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Chicken feet
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Rump tails
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Leg quarters / whole leg
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Drumstick
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Wings / wing tips
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Neck
Pollo, pronto per arrosto, con frattaglie senza cuore - Chicken, oven-ready, with giblets and without heart
Pollo pronto per griglia, senza collo e frattaglie - Oven-ready chicken, without neck and giblets
Pollo, pronto per griglia, senza collo e frattaglie, con aromi - Oven-ready chicken, without neck and giblets, seasoned
Mezzo pollo da griglia - Halved chicken for grilling
Mezzo pollo da griglia, con aromi - Halved chicken for grilling, seasoned
Filetto di petto intero con pelle - Whole breast, bone-in, with skin
Filetto di petto intero senza pelle - Whole breast, bone-in, without skin
Mezzo letto di petto con pelle - Breast fillet (split breast) with skin
Mezzo letto di petto senza pelle - Breast fillet (split breast) without skin
Filetto interno - Inner fillet/ Tenderloin
Minuta - Escalope/ Thin schnitzel
Filetto a strisce - Fillet strips
Filetto a pezzi - Fillet pieces
Filetto interno a pezzi - Inner fillet/ Tenderloin pieces
Carne Baader 3mm - Baadermeat 3 mm
Coscia, taglio all‘articolazione - Leg, short-cut leg
Coscia con pezzo di dorso (25%) - Leg with back portion (25%)
Sovraccoscia, taglio all‘articolazione - Bone-in thigh, thigh quarter
Sovraccoscia con pezzo di dorso (25%) - Bone-in thigh with back portion (25%)
Fuso - Drumstick
Quarto posteriore intero - Back half without tail/Saddle
Sovraccoscia-carne - Trimmed thigh meat
Dorso anteriore - Upper back
Ala a tre segmenti - Whole wing, 3 joints
Ala a 2 segmenti - First and second segment wing
Punte d‘ala - Third segment wing (wing tip)
Parte centrale dell‘ala - Second segment wing (mid wing)
Parte superiore dell‘ala - Wing, prime joint
Carne da separazione ossa - Mechanically separated meat
Pelle del petto - Breast skin
Dorso posteriore - Lower back
Cuore - Heart
Fegato - Liver
Ventriglio - Gizzards
Zampe - Feet
Codrione - Tail
Pelle - Skin
