Turkey breast cooked in the oven
Ref. 333701

Turkey breast cooked in the oven

Description Baked Roasted Natural Turkey Breast.

Presentation suggestion Due to its high protein content, low fat content and the softness of its flavor, it is ideal for enjoying meals and dinners every day with salads, grilled vegetables, or any garnish you like. Ideal for preparing the healthiest sandwich in the office.

Tasting note The excellence of a soft, lean, highly digestible and very healthy meat, roasted in its juice.

Formats For large kitchens / hotel and deli / delicatessen

Other products

Duck à l’orange
Duck à l’orange Ref. 333102
Cranberries pâté
Cranberries pâté Ref. 310511
Cooked roast beef
Cooked roast beef Ref. 355000
Block of goose foie gras with pieces
Block of goose foie gras with pieces Ref. 360004
See more products

Foie montadito with quince

Pâtés

Ingredients

6 slices of Cuit’s duck foie gras medallion
6 slices toasted bread loaf (round shape)
6 slices of quince
salt maldon

Preparation

1 Arrange the toasted bread slices in a pan
2 Place a slice of quince
3 Place a slice of Foie Cuit’s Medallion
4 Decorate with salt curse

Cuit's

OUR PRODUCTS

Behind every pleasure offered by Cuit's there is a hidden true story and the passion for good taste.

Roasted meats Roasted meats Pâtés Pâtés Exclusive cold meats Exclusive cold meats Duck Mousse Duck Mousse Duck foie gras delicatessen Duck foie gras delicatessen
Cuit's

CHARCUTERÍA Y COCINADOS, S.A.
Pol. Ind. – Ctra. Riudellots, 13
17244 Cassà de la Selva (Girona) SPAIN
Tel. (34) 972 46 15 84

E-mail: ventas@cuits.com

Política de Cookies / Política de privacidad / Aviso Legal / Canal Informativo de Denuncias y Otros iglésiesassociats

Projecte acollit al programa d’incentius lligats a l’autoconsum i l’emmagatzematge, amb fonts d’energia renovable, així com a la implantació de sistemes tèrmics renovables en el sector residencial, en el marc del Pla de Recuperació, Transformació i Resiliència, finançat per la Unió Europea – NextGenerationEU. Data resolució d'atorgament 24/11/2023 de l'expedient ICAD25/21/012331 del programa 2.