Polish products

Slow-cooked (Sous-vide) meat

Saturday, 08 February, 2025
Slow-cooked meat is cooked for a few hours in vacuum packaging at a temperature of approx. 85°C. It is quick and easy to prepare – 25 minutes; tasty, tender and juicy and aromatic – spices and herbs penetrate deep into the meat. What is more, it is full of preserved nutritional values with a long shelf life of 90 days.
Perfectly composed mixtures of herbs and spices, as well as various marinades are used in Sous vide/Slow-cooked meats.

Sous vide/Slow-cooked turkey elements include:

• Turkey breast fillet
• Turkey tenderloin
• Turkey thigh and thigh meat
• Turkey knuckle
• Turkey gizzards
• Turkey liver

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