Meat of controlled origin
Rabbit
Tender
and juicy
meat
Thorough quality control
Fresh, high quality meat
Young rabbit
An exceptional product with substantial nutritional and culinary qualities.
Rabbit tenderloin
Top of rabbit, cut and prepared.
Front legs
Front legs of the rabbit
Ribs
Part of the ribs, ready to be fried or cooked.
Hind legs
Hind legs of the rabbit.
Whole turkey
Fully gutted, without feet or head. Ready to be cut into portions.
Whole turkey breast
An exceptional product with substantial nutritional and culinary qualities.
Turkey breast fillet
Thin skinless and deboned turkey breast fillets.
Turkey wings
Turkey wing, second section
Turkey drumette
Turkey wing, first section.
Turkey drumstick
These drumsticks are mainly to be used in stews.
Stewing turkey
Partie du manchon de la cuisse, indiqué principalement pour les plats en sauce.
Turkey steak
Thin fillets of thigh meat that have been specially prepared for griddling.
Cross-cut shank
Cross-cut turkey leg.
Turkey thigh
Leanest part of the thigh, with bone and skin. Perfect for making chops or deboning.
Poussin
A young chicken weighing less than 1/2 kg. Perfect for grilling, cooking with aromatic herbs, roasting or stuffing.
Stewing hen
Perfect for soups and stews.
Medium hen
Perfect for soups and stews
Lumagorri chicken
An authentic free-range farmhouse chicken that has been allowed to grow slowly and is at least 81 days old
Beef tripe
Beef tripe in a white sauce. Perfect for stewing and with excellent culinary properties
Quail eggs
Boxes of 12 dozen quail eggs. Perfect for frying, omelettes and starters.
Qualis
A small, plump bird weighing approximately 150-170 g each.
