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Chicken fat

Block 12,5kg

The high quality fat is suitable for a direct consumption. It is perfect for deep frying and roasting such products as doughnuts.  Poultry fat can be also used as additives for pâté, pies, sauces and soups. For centuries it has been used in Jewish cousine.

FEATURES:

  • 100% natural, with no preservatives and allergenes
  • melting point 25-27°C
  • high smoke point 190-200°C
  • semi-liquid at room temerature
  • perfect for deep frying, baking of meat and vegetables
  • 12 months of shelf life
  • available capacities: buckets of 10kg, blocks of 12,5kg
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Check out the culinary recipes that you can make yourself on our products



Duck leg confited in duck fat, served with antonna puree with cinnamon, plum stewed in red wine Duck fat

Goose leg configured in goose fat, served with butter potato cooked in butter-vegetable emulsion with parsley and fried borows on milk with garlic, shalloter and wine Goose fat

Baked duck stilled with orange, reneta gray apple, onion and marjeranna, served with caramelized apple with rosemary and blood orange Goose fat

Italian pork pork pork filled with dried tomatoes, black olives, oregano and garlic. Duck fat

Sous vide cooked salmon with duck fat Duck fat

Slow-cooked beef served with roasted brocula with thyme, caramelized carrot and mushrooms Duck fat

Goose breast fried from the skin on goose lard and baked in the oven, served with caramelized pear with anise and rosemary Goose fat

Cooked octopus with duck fat griped with duck fat with garlic, served with black lens, cooked with lemon grass and caffe leaf, served with grilled tomato tomato yellow Duck fat

Duck breast fried from the skin on duck fat served with caramelized figs with cinnamon and white grapes stewed in white wine luction and vanilla grains Duck fat

Chicken breast with bone and skin, cooked at low temperature with duck fat, thyme, garlic, salt and pepper, served with burned leek, grapes and mushrooms Duck fat

Baked potatoes with duck fat with fresh rosemary, garlic, salt, pepper and smoked peppers Duck fat

Beef burger served with tomato paste, lettuce, red onion rings and quilted cucumber Goose fat, Duck fat

Duck-heart stew cooked in a low temperature with duck fat Duck fat

Beef entrecote, served with baked potatoes, green asparagus in butter emulsion with porcini mushrooms Duck fat

Pan fried foie gras in goose fat, served with date cake Duck fat, Goose fat

Duck leg confited in duck fat, served with antonna puree with cinnamon, plum stewed in red wine Duck fat

Goose leg configured in goose fat, served with butter potato cooked in butter-vegetable emulsion with parsley and fried borows on milk with garlic, shalloter and wine Goose fat

Baked duck stilled with orange, reneta gray apple, onion and marjeranna, served with caramelized apple with rosemary and blood orange Goose fat

Italian pork pork pork filled with dried tomatoes, black olives, oregano and garlic. Duck fat

Sous vide cooked salmon with duck fat Duck fat

Slow-cooked beef served with roasted brocula with thyme, caramelized carrot and mushrooms Duck fat

Goose breast fried from the skin on goose lard and baked in the oven, served with caramelized pear with anise and rosemary Goose fat

Cooked octopus with duck fat griped with duck fat with garlic, served with black lens, cooked with lemon grass and caffe leaf, served with grilled tomato tomato yellow Duck fat

Duck breast fried from the skin on duck fat served with caramelized figs with cinnamon and white grapes stewed in white wine luction and vanilla grains Duck fat

Chicken breast with bone and skin, cooked at low temperature with duck fat, thyme, garlic, salt and pepper, served with burned leek, grapes and mushrooms Duck fat

Baked potatoes with duck fat with fresh rosemary, garlic, salt, pepper and smoked peppers Duck fat

Beef burger served with tomato paste, lettuce, red onion rings and quilted cucumber Goose fat, Duck fat

Duck-heart stew cooked in a low temperature with duck fat Duck fat

Beef entrecote, served with baked potatoes, green asparagus in butter emulsion with porcini mushrooms Duck fat

Pan fried foie gras in goose fat, served with date cake Duck fat, Goose fat