TURKEY MEAT - FROM OUR FARMS TO YOUR TABLES

In the 15th century, turkeys were brought to Europe by Spanish sailors. Initially, they were kept in manor gardens and parks as ornamental animals.

They found their way to the tables of the aristocracy in the 17th century as one of the most exquisite dishes. The subsequent history of turkey breeding unfolded similarly to what happened with the chicken.

Turkey meat is delicate in flavour and known for its nutritional qualities.

Turkey meat is a source of vitamins B2, B3, B6, and B12.

It is also a source of valuable macronutrients, including phosphorus and potassium, as well as micronutrients such as zinc.

It is characterized by low fat content (skinless fillet, skinless thigh) and high protein content (carcass, skinless fillet, skinless thigh). This makes it easy to digest and absorb.

It is valued by those who are active in sports and interested in a modern lifestyle.