SELECTION OF WHITE MEATS
PODAVINI CHICKEN GREAT SELECTION
Our slow-growing Gran Selezione chicken is raised for two months on the ground in the Piedmont, Lombardy, Veneto and Marche region, in a larger breeding space than legal limits.
The diet is vegetable and cereal-based, without GMOs and without the use of antibiotics. The flavors that time has not changed for four generations, in search of a free-range and local chicken.
Click here to see the cuts of Podavini chicken
Click here to see the cuts of Podavini chicken
GONZAGA CAPON
The capons are raised from birth and for at least 8 months, outdoors in the vast forest of the farm in San Giacomo delle Segnate (MN), an environment in which they can find a large part of their diet by themselves, feeding on grass, berries, insects. Furthermore, Marano corn is made available to them daily. To make the taste and quality of the meat unique, the animals, in the last month, are fed with a special, very rich and nutritious mixture based on bran, soy flour (no GMO) and corn. Grown, cared for, bred and fed just like in the past, the true Gonzaga capon.
BRESSE CHICKEN
Prince of France… They are chickens that are raised outdoors for at least 4 months and have large spaces where they can move freely. Their diet is 100% natural, free of GMOs or antibiotics, and is mainly composed of vegetables, natural minerals, molluscs, insects, mai si Bresse, wheat, buckwheat and milk, due to its white skin, integrity and firmness of the product… from the old flavors and memories of our grandmother’s chicken.
GUINEA-HEN
Piedmontese guinea fowl, with dark and compact meat, average weight 1.3 kg.
Special for stewed and roast preparations.
Originating from Piedmont, raised outdoors or in aviaries, they are characterized by an intense brown skin color with a dark head and red wattles.
Work exclusively with the head and legs.
TURKEY MEAT
Our turkeys are raised on the ground with the best cereals and this can be felt in the kitchen where the meat remains compact and soft when cooked. To guarantee to the consumer that turkey meat is healthy and safe food, the farms are selected and chosen by us, exercising continuous control of the integrated cycle, from the production of feed, to the incubators, to breeding, to the processing and shipping of the product, which it is different from all the others.
Click here to see the turkey cuts
Click here to see the turkey cuts
LAMB AND KID
Lamb is the baby sheep slaughtered between 4 and 10 months, when its weight does not exceed 10 kilos. The meat has a very intense flavour. The kid, on the other hand, is the baby of the goat, slaughtered no later than two months old and weighing between 0 and 13 kilograms. The meat has a very delicate flavour.
Click here to see the cuts of lamb and kid
Click here to see the cuts of lamb and kid
GOOSE MEAT
The Romagnola breed goose or commonly called “Italian Goose” is appreciated for its fine down and its excellent meat. geese are rustic animals, excellent grazers and for this reason our farmers have large outdoor spaces; the diet is grass-based, deriving from pasture, grains and ad hoc feed. Over the years we have selected breeders from our area to have the possibility of following the animals during all stages of growth. The day-old geese are purchased from certified producers, housed in the stables for about a month and then raised outdoors for no less than 5 months, the period necessary to reach an average weight of 5.5/6 kg.
SMOKED GOOSE AND DUCK BREAST
Double smoked and seasoned goose and duck breast similar to a small Trentino speck both for its smoked characteristic and delicacy of the product, truly pleasant for an aperitif and fans of niche products.
MUSCOUS DUCK
Raised outdoors and free, our ducks are raised in a natural way, following their growth rate with a diet based on feed produced by their breeder, with the utmost care in the animal’s typical environments… to offer old flavors of their characteristic meat.
Click here to see the Muscovy duck cuts
Click here to see the Muscovy duck cuts
FOIE GRAS
Foie gras literally fatty liver is a typical French dish based on goose or duck liver. According to French law, foie gras means the liver of a duck or goose fattened by gavage (force feeding) until it reaches a weight ranging from 400 grams to 500 grams. A delicate dish, only for true enthusiasts.
PIGEON MEAT
Its meat, tender and tasty, is all the more delicious the younger the specimen is: for this reason slaughter takes place between 28/32 days of life. from a nutritional point of view, pigeon meat is characterized by a high protein content and a limited supply of lipids. This product is available, fresh, all year round.
MALLARD MEAT
The mallard is the wild duck best known for its dark meat with a very intense aroma, much appreciated in the restaurant world. Meat has many proteins with a high biological value, i.e. capable of providing the right quantity of essential and easily assimilable amino acids necessary for our body. Its weight is approximately 1 kg. The mallard is available, fresh, in the months of September, October, November and December and frozen at all times of the year.
ORGANIC CHICKEN EGGS
Organic eggs come from hens raised on organic free-range farms and fed without the use of pesticides or chemical fertilizers, and are rich in nutrients that are precious for health. Here’s how to recognize them starting from the alphanumeric code that distinguishes them. Versatile and nutritious, in these times of food diatribes and neologisms, eggs, ingredients considered indispensable in the kitchen in many parts of the world, are capable of making omnivores and vegetarians agree. According to an estimate by Federalimentare on the occasion of World Egg Day 2015, the most used eggs, i.e. chicken eggs, are consumed in a quantity equal to two billion per day, of which 600 thousand in Italy alone.
DUCK AND GOOSE EGGS
Duck and goose eggs require specific attention. First of all, breeding of many species of duck and goose occurs with difficulty on land, so to have a good quantity of fertile eggs the presence of a small body of water is best guaranteed for the animals. The animals are raised on the ground, without antibiotics and without medicated feed and dyes. Only for true cooking lovers.
Click here for more information on eggs
Click here for more information on eggs
QUAIL EGGS
Small, speckled, rich in proteins and mineral salts but also in cholesterol: quail eggs are widely used ingredients in many cuisines around the world, particularly in the Japanese tradition. Compared to chicken eggs, quail eggs are smaller and lighter, with an average weight ranging between 20 and 30 grams and are characterized by a more delicate and gentle flavour. Increasingly popular in our recipes, quail eggs can be enjoyed both raw and cooked, just like chicken eggs.