CHICKEN MEAT - FROM OUR FARMS TO YOUR TABLES

The tradition of raising chickens in Europe dates back to the Roman Empire. In the Middle Ages, raising chickens was a symbol of prosperous village life, and chicken meat was a staple at celebrations and festivals.

In the 19th century, various breeds of hens were selectively bred to enhance the quality of their meat and eggs. In the 1950s, intensive farming began, a practice that, following changes related to European Union regulations, continues to be implemented in accordance with the principles of sustainable agricultural production.

Poultry meat is low in calories and also contains little fat (skinless filet, skinless thigh) Chicken breast fillet is known for its high protein content. Chicken meat also contains other valuable vitamins, primarily B vitamins, as well as essential minerals for human well-being, including zinc, phosphorus, and potassium.

Chicken meat is mild and delicate in flavour, making it suitable for various heat treatments, including cooking, frying, grilling, or roasting.