The product
Petto di Pollo Affumicato
Chicken fillet slightly smoked and perfumed with herbs and spices
Code:
84407
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
400 g approx
Minimum order:
1 piece
| Description | Hot-smoked chicken fillet with spices and herbs |
|---|---|
| Appearance | It's a fillet with a compact and soft texture-not dry |
| Taste | Round, sweet, and smoky. The aftertaste is round, meaty with long notes of smoke, spices and herbs |
| Maturing | Not expected |
| Curiosity | It is a simply steamed and lightly smoked chicken breast. Produced with the same care and expertise that Friultrota puts in each of its products |
| Our selection | This chicken fillet is preservative free and has no waste: you eat it whole |
| Suggestions | Try it cut into thin slices and served with some drops of extra virgin olive oil and balsamic vinegar |
| Ingredients | Chicken meat, salt, herbs |
|---|---|
| Weight | 400 g approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store in the fridge between 0 and +4 ° C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 447 kJ / 106 kcal Fat: 1,5 g of which saturates: 0,5 g Carbohydrate: 0 g of which sugars: 0 g Protein: 23 g Salt: 1,8 g Typical value per 100 g |
The producer
Friultrota - San Daniele del Friuli (UD) - Friuli Venezia Giulia
Why we chose them
Giuseppe Pighin, Mauro's father and Erica and Angelo's grandfather, founded Friultrota in 1984: passionate about sport fishing on the Tagliamento
River, he decided to turn his passion into a job. He began breeding trout in the crystal clear waters of the Tagliamento and transforming them into a
ready-to-eat product, boneless fillets delicately cold-smoked: thus Regina di San Daniele was born. A product that anticipated one of today's main
market trends, ready-to-eat gastronomy, by decades. Vision, an ethical approach to product choices and a focus on improvement and innovation
have kept us on the same wavelength throughout a collaboration that has lasted more than twenty years. The production process is artisanal, with
many steps carried out strictly by hand, such as salting and deboning, and all products are free from colourings, preservatives and flavourings:
smoking is carried out using natural smoke from wood, aromatic herbs and berries.
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