Cortes de pollo ideales para cubrir cualquier necesidad
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PREMIUM THIGH SKINLESS, BONLESS
Chicken thigh without skin, a length cut is made in the piece to remove the femur, cartilage and adjacent bones.
PECHUGA DE POLLO SH
Complete and boned chicken breast.
AMERICAN LEG
Chicken leg and thigh with bone, American cut.
This product is obtained by piecing the whole chicken, making a cut at the center of the chicken’s rump to separate the two legs and thighs.
SKINLESS, BONELESS LEG AND THIGH
Chicken leg and thigh without skin, a cut is made throughout the piece, to remove the bone and tendons.
BONELESS FLATTENED BREAST
Pechuga de ave deshuesada milaneseada aplanada con distintos gramajes 120 y 150 gr.
CLEAN BREAST
Complete and boned chicken breast.
Cortes de pavo ideales para cubrir cualquier necesidad
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TURKEY LEG
Turkey leg obtained from boning the whole turkey.
BONELESS TURKEY LEG
Boneless turkey leg , a cut is made throughout the piece, to remove the femur, the cartilage, and the adjacent bones.
PREMIUM THIGH SKINLESS, BONLESS
Turkey thigh without skin, a cut is made throughout the piece, to remove the femur, the cartilage, and the adjacent bones.
TURKEY CUTTINGS
Turkey cuttings were obtained from cleaning the turkey.
GROUND TURKEY (90/10% FAT)
Ground turkey was obtained from turkey cuttings and thighs.
GROUND TURKEY (90/10% FAT)
Ground turkey was obtained from turkey cuttings and thighs.
Cortes de cerdo ideales para cubrir cualquier necesidad
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PORK LEG SH
Pork leg without bone, from the body’s hindquarter, skinned. With a clean degree of 80/20.
BONELESS PORK LEG (80/20% FAT)
Pork leg without bone, from the body’s hindquarter, skinned. With a clean degree of 80/20.
PORK CUTTINGS SH (90/10% FAT)
Pork leg without bone, from the body’s hindquarter, skinned. With a clean degree of 90/10.
PORK CHOP
Product obtained from cutting through the pork’s loin.
PORK-SKIN
Pork’s skin, this product is obtained by skinning the pork’s leg.
PORK KNUCKLE
This piece consists of the skinned back calf of the pork’s leg, it is separated from the leg by a straight cut that passes through the knee joint.
PORK CUTLET
Pork leg cutlet with a size of 2x2 cm.
PORK CUBES
Pork cubes were obtained by slicing the leg.
PORK STEAK
Pork cubes were obtained by slicing the leg.
ROLLOUT LEGS
Pork leg from the body’s hindquarter.
BONELESS HALF OF LEG
Boned pork leg sliced in halves with a cut at the middle obtained from the body’s hind quarter.
SMOKED LOIN CHOPS
Product obtained from cutting through the pork’s loin.
BONELESS PORK CUTTINGS (90/10% FAT)
Pork leg without bone, from the body’s hindquarter, skinned. With a clean degree of 90/10.
PORK SHANK
Slices of pork leg. Cuts are made in an uneven manner.
BONELESS GROUND PORK (80/20% FAT)
Ground pork without bone from the pork leg 80/20.
