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.

Inner fillet
Breast
Thights
Shawarma
Chicken feet
Rump tails
Leg quarters / whole leg
Drumstick
Wings / wing tips
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
