Turkey
Turkey
BULK | VACUUM | HEAT SEALED
SKINLESS BREAST
BULK
Turkey cut corresponding to the anatomical part of the greater and smaller pectoral muscle on both sides of the bone structure, boneless and skinless.
Packaged in translucent white plastic film, suitable for food use.
LEG
BULK
Turkey cut corresponding to the union of the thigh and drumstick of the turkey with its skin.
Packaged in translucent white plastic film, suitable for food use.
DRUMSTICK
BULK
Turkey cut belonging to the anatomical part of tibia and fibula with its muscle and skin.
Packaged in translucent white plastic film, suitable for food use.
WINGS
BULK
Turkey cut corresponding to the anatomical part of the humerus, ulna and radius with its skin.
Packaged in translucent white plastic film, suitable for food use.
THIGH WITH SKIN
BULK
Turkey meat obtained from the anatomical part of the femur, with skin and bone
Packaged in translucent white plastic sheet, suitable for food use.
MEAT
BULK
Turkey meat obtained from the anatomical part of the femur, skinless and boneless.
Packaged in translucent white plastic film, suitable for food use.
BREAST
VACUUM
Turkey cut corresponding to the anatomical part of the greater and smaller pectoral muscle on both sides of the bone structure, boneless and skinless.
Packaged in thermo-formed plastic bag under vacuum (suitable for contact with food).
LEG
VACUUM
Turkey cut corresponding to the union of the thigh and the drumstick of the turkey with its skin, obtained by transversal cut of it with the poultry carcass.
Packaged in thermo-formed plastic bag under vacuum (suitable for contact with food)
DRUMSTICK
VACUUM
Turkey cut corresponding to the anatomical part of tibia and fibula with its muscle and skin.
Packaged in thermo-formed plastic bag under vacuum (suitable for contact with food).
WINGS
VACUUM
Turkey cut corresponding to the anatomical part of the humerus, ulna and radius with its skin.
Packaged in thermo-formed plastic bag under vacuum (suitable for contact with food).
MEAT
VACUUM
Turkey meat obtained from the anatomical part of the femur, skinless and boneless.
Packaged in thermoformed plastic bag under vacuum (suitable for contact with food).
STEW
VACUUM
Turkey thigh cut into pieces, obtained by transversal cut of the leg.
Packaged in thermo-formed plastic bag under vacuum (suitable for contact with food).
LEG
HEAT SEALED
Turkey cut corresponding to the union of the thigh and the drumstick of the turkey with its skin, obtained by transversal cut of it with the poultry carcass.
Packaged in expanded polystyrene tray with heat-sealed barrier, suitable for food use. Product packaged in modified atmosphere.
BREAST
HEAT SEALED
Turkey cut corresponding to the anatomical part of the greater and smaller pectoral muscle on both sides of the bone structure, boneless and skinless.
Packaged in expanded polystyrene tray with heat-sealed barrier, suitable for food use. Product packaged in modified atmosphere.
WINGS
HEAT SEALED
Turkey cut corresponding to the anatomical part of the humerus, ulna and radius with its skin.
Packaged in expanded polystyrene tray with heat-sealed barrier, suitable for food use. Product packaged in modified atmosphere.
DRUMSTICK
HEAT SEALED
Turkey cut corresponding to the anatomical part of tibia and fibula with its muscle and skin.
Packaged in expanded polystyrene tray with heat-sealed barrier, suitable for food use. Product packaged in modified atmosphere.
THIGH WITH SKIN
HEAT SEALED
Turkey meat corresponding to the anatomical part of the femur, with skin and bone, obtained by transversal cut of the leg.
Packaged in expanded polystyrene tray with heat-sealed barrier, suitable for food use. Product packaged in modified atmosphere.