OUR HISTORY PRODUCTS SHOP ORDERS ONLINE CATALOG YOUTUBE CHANNEL CONTACT LEGAL WARNING QUALITY POLITICS | Copyright © 2017. INDUSTRIAS CÁRNICAS COLLSAR, SA Designed by EQUALIA. | Use of cookies This website uses cookies so that you have the best user experience. If you continue browsing you are giving your consent for the acceptance of the aforementioned cookies and the acceptance of our cookie policy , click the link for more information. TO ACCEPT

OUR HISTORY PRODUCTS SHOP ORDERS ONLINE CATALOG YOUTUBE CHANNEL CONTACT LEGAL WARNING QUALITY POLITICS Bird meat Cuts and parts: It is usually divided into 1/2 front or half front and 1/2 rear or half rear. Front half: Collars : The skin is usually removed completely and is usually used for the realization of funds. Carcasses : Formed by the bones that comprise the ribs and the spine, once both the neck and the breasts have been removed. Forequarters : It is what we call the breasts and wings. Inside the front we distinguish several cuts: Supreme : Forequarters without the bones of the thorax, with the bone of the wing and the meat that surrounds it. It can also be without bones, without the wing and without the skin. It is usually used for sautéing or roasting. Troceado: El troceado de la pechuga se debe realizar de forma transversal y lo podemos usar para salteado y arroces. Filete: Los filetes de la pechuga se consiguen abriendo la pechuga por la mitad como si fuera un libro. Se suele usar para empanar y para la plancha. Alita: Una alita va desde la base del hueso. Se usa para freír o en barbacoa. Mitad Trasera: Carcasa: Formada por el trozo de la columna que queda libre, una vez retirados los cuartos traseros y se usa para fondos. Cuartos traseros: formado por los muslos y los contra muslos , es la parte más sabrosa para cocinar. Dentro del cuarto trasero distinguimos varios cortes: Thigh : It can be called little ham and it is left whole, always with skin. It can be fried, sautéed and in rice. Against thighs : Attached to the thigh, the skin is not removed. It can be fried, sautéed and in rice. | Copyright © 2017. INDUSTRIAS CÁRNICAS COLLSAR, SA Designed by EQUALIA. | Use of cookies This website uses cookies so that you have the best user experience. If you continue browsing you are giving your consent for the acceptance of the aforementioned cookies and the acceptance of our cookie policy , click the link for more information. TO ACCEPT