Poultry

Healthy poultry only of high quality

Unfortunately, the commercial market, guided by the principle of "quantity, not quality", overshadows the positive aspects of eating poultry. In response to this trend, we have prepared a premium poultry offer. Our proven suppliers from England, Spain and France provide us with poultry meat, bred in accordance with the strict requirements for the production process. Breeding takes place with respect for animal welfare, on a free range, and feeding is based on natural fodder. In addition, the entire process is certified by quality certificates.

A wealth of culinary uses

Delicate poultry is great for grilling, roasting or frying. In our offer you will find products such as mini roosters, guinea fowl or foie gras, which thanks to their fragility will delight both adult and younger connoisseurs of taste.

What culinary use for which type of poultry?

We recommend the following preparation method for our products:

Baking: guinea fowl, white mini cockerel, yellow mini cockerel

Barbecue: guinea fowl fillet, white mini cockerel, yellow mini cockerel

Frying: guinea fowl fillet

What to serve premium poultry with?

There are many preparation options. If we decided to buy a decent piece of meat, the other ingredients should be of equally good quality. Otherwise, we may lose the chance to obtain the desired end result. Poultry feels great in the company of fresh herbs. However, it should be remembered that the structure of the meat is very delicate and you should not exaggerate with the length of marinating or the intensity of spices. We don't want them to overshadow the taste of the meat. Grilled or oven-baked poultry will be an excellent companion of fresh vegetables and salads. For those who prefer heavier cuisine, we offer roasted meat with the addition of aromatic sauces and root vegetables.

How to recognize high-quality poultry?

The first thing we should pay attention to when choosing the right piece of meat is its elasticity. If we are dealing with a "gelatinous" structure and clearly swollen water, it means that the meat is most likely injected. Injecting is the most common practice for low-cost, off-the-shelf poultry. In the case of premium poultry, the structure of the meat is completely different. Poultry meat is smooth, shiny and firm, with a compact structure. During thermal processing, "2/3" of water will not flow out of the meat, and the portion size will remain practically unchanged. While eating, we will feel the pleasant structure of the meat and the fullness of the aroma. We owe this palatability to the animal diet, composed of natural grains, and to free-range farming.

How to properly store poultry?

Poultry meat should not be kept in the refrigerator for more than three days. Meat kept in the freezer will last from six months to a year.