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