Turkey
Turkey meat a noble taste for those
who knows about poultry.
The simple yet noble taste of the turkey suits a wide range of recipes. Its delicate and light meat was formerly used only for feast days, but today turkey is used in everyday cooking all over the world, either whole, jointed, fileted, sliced or even as osso bucco.
Turkey meat is a true local product and a classic provider of white meat, providing high nutritional value to its consumers.
Label Rouge certification
A turkey which is certified “Label Rouge” is a guarantee of the highest quality meat. The customer will have a tasty and highly nutritious meat in his or her plate. There are strict breeding conditions and a healthy environment for birds that are :
- fed 85% cereals
- with no added fat
- no animal bonemeal
- no growth promoting antibiotics.
Whole turkey
- Free range turkey
- Black leg turkey
Turkey cuts
- Whole turkey
- Turkey breast
- Turkey saute
- Turkey legs
- Turkey drumstick
- Turkey mind-wings
- Turkey red-strip
- Turkey meat high leg
- Turkey high leg
- Turkey joint
- Turkey rolling
- Turkey cordon bleu
- Turkey nuggets
- Turkey Osso Bucco
- Turkey liver
- Turkey heart
- Turkey gizzard
Organic turkey
- Organic farmer turkey
Good to know :The first European explorers to discover and eat turkey were those in Hernan Cortez’s expedition in Mexico in 1519. This new delicacy was brought back to Europe by Spanish Conquistadors and by 1524, had reached England. Within a decade, the word Turkey has entered the English language and was even used by Shakespeare in one of his plays (Twelfth Night).
