Whole turkey

  • LUZ

  • 0 - +4°C / -18°C

  • 6-8kg
  • 14,5-18,5kg

Turkey butterfly with skin

  • VAC/LUZ

  • 0 - +4°C / -18°C

  • 2,2-2,5kg
  • 4-7kg

Turkey breast fillet

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

  • 0,8-1,4kg
  • 1,8-2,8kg

Turkey drumstick

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

  • 450-500g
  • 1,8- 2,3kg

Turkey kneckle

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

  • 350-450g
  • 700-900g
ekpols - sznycel z podudzia

Turkey escalopes from drumstick

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

ekpols - noga z indyka

Turkey leg

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

  • 1-1,4kg
  • 2,1-2,6kg
ekpols - udo z koscia ze skora

Turkey thigh with bone with skin

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

  • 600-800g
  • 1,2-1,4kg
ekpols - mieso udowe bez skory ekpols - mieso udowe paczka vac

Turkey thigh meat without skin

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

  • 350-500g
  • 0,9-1,3kg
ekpols - mieso udowe ze skora ekpols - mieso udowe ze skora vac

Turkey thigh meat with skin

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

  • 350-600g
  • 0,95-1,35kg
ekpols - skrzydlo z indyka

Turkey wing

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

  • 350-500g
  • 800-950g
ekpols - mieso ze skrzydla ze skora

turkey wing meat without skin

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

ekpols - mieso ze skrzydla bez skory

Turkey wing meat with skin

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

ekpols - szyja

Turkey neck

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

  • 200-450g
  • 550-750g
ekpols - poledwica z indyka

Turkey inner fillet

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

  • 200-320g
  • 450-650g
ekpols - serca

Turkey hearts

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

  • 25-35g
  • 70-85g

Turkey liver

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

  • 100-125g
  • 150-185g
ekpols - zoladki

Turkey gizzards

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

  • 45-80g
  • 100-150g
ekpols - mieso drobne ciemne

Turkey red trimming

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

ekpols - mieso drobne jasne

Turkey white trimming

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

ekpols - mieso drobne ze sciegnami

Turkey trimming

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

ekpols - medaliony z indyka

Turkey medalions

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

  • 40-50g
  • 90-180g
ekpols - sznycel z piersi indyka

Turkey escalopes

  • VAC/LUZ

  • 0 - +4°C / -18°C

ekpols - kostka z fileta indyka

Turkey diced breast fillet

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

ekpols - mieso udowe z indyka w siatce

Turkey thigh meat netted

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

  • 0,7-1,2kg
  • 1,1-1,4kg
ekpols - butterfly z indyka w siatce ekpols - butterfly z indyka w siatce vac

Turkey butterfly netted

  • VAC/LUZ

  • 0 - +4°C / -18°C

  • 2,2-2,7kg
  • 4,2-6,5kg

Turkey caps / saddle

  • VAC/LUZ

  • 0 - +4°C / -18°C

  • 2-4kg
  • 4-7kg
ekpols - korona z indyka

Turkey crown

  • VAC/LUZ

  • 0 - +4°C / -18°C

  • 3,5-4,5kg
  • 5-7kg
ekpols - ossobuco z indyka

Ossobuco

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

ekpols - strogonof z podudzia indyka

Turkey strogonow from drumstick

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

ekpols - lotka z indyka

Turkey tips

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C

  • 40-50g
  • 90-180g
ekpols - kupry z indyka

Turkey tiles

  • VAC/LUZ

  • 0 - +4°C / -18°C

  • 110-210g
  • 250-450g
ekpols - chrzastka z indyka

Turkey gristle

  • VAC/LUZ

  • 0 - +4°C / -18°C

ekpols - zestaw rosolowy z indyka

Turkey soup portion

  • TAC/VAC/LUZ

  • 0 - +4°C / -18°C