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Osso Buco
Product obtained by slicing frozen turkey baguette with bones and skin in approximately 80-100 gr.
Continue...Drumstick
Product with bones and skin, next to leg part obtained after separating the upper rump from the whole rump.
Continue...Pen Chops
Product obtained by separating the long muscle parts with tendons in the turkey lower rump without bones.
Continue...Thighmeat Gobbet
Product obtained by shredding the turkey upper rump without bones in approximately 3 cm.
Continue...Thighmeat Steak
Product obtained by thinning the turkey upper rump after separating the muscles
Continue...Thighmeat Boneless Skinless
Product obtained by separating the bones and skin from the turkey upper rump
Continue...Thighmeat
Product with bones and skin obtained by separating the whole rump from the baguette at the part next to the tight
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