Meat of controlled origin
Chicken vegetarian feed
Packed directly after portioning
Fully gutted, without feet or head.
Packed directly after portioning, without feathers and of the highest quality
Second wing-bone used for frying and in paellas.
Part of the wing that is attached to the body containing a single bone.
Freshly portioned leg of the highest quality.
Leg containing part of the spine, which has been freshly portioned and is of the highest quality.
Part of the leg typically used for roasting or grilling
Leanest part of the thigh, with bone and skin.
Deboned thighs with skin
Whole, knife-deboned thighs with skin.
Chicken legs deboned and without skin
Whole, knife-deboned thighs without skin.
Chicken legs for grilling
Deboned, opened thighs with skin. For grilling.
Thigh meat without skin. Ideal for casseroles and paellas.
Thigh meat fillets without skin. Perfect for griddling or barbecuing.
Sold as half-breasts, deboned and without skin.
Filleted chicken breasts
Thin breast fillets, cut by hand and of the same size.
The most juicy part of the breast located next to the breastbone. Best griddled, in sauces or covered in breadcrumbs
Fully cleaned chicken stomach to be used for broths, soups and rice dishes.
Fully cleaned. High protein content.
Meat rich in iron, protein and zinc.