Poultry
In the culinary prestigious former Siam we produce with our partner companies fish and poultry with the state-of-the-art-technology. We are happy to develop new formulas and flavours together with our customers.
Hen Cubes (Breast- and Leg Meat)
Approximately 20-24 mm in size, the cooked chicken cubes come from tender hen meat. Succulent and appetising!
Thai Chicken Breast Cubes
Approximately 20 mm in size, the cooked chicken cubes are cut from tender chicken meat. Delicious with a fresh salad!
Chicken Breast Cubes Fried
These cubes of chicken breast are cut by hand, naturally fibrous and have a tender, juicy consistency with a visible fried effect.
Chicken Inner Fillet
The chicken inner fillet is gently fried to perfection. The meat is succulent and crescent shaped. The fillet is the perfect basis for light dishes.
Chicken Breast Fillet, Breaded
The particularly tender breaded chicken breast fillets (skinless) are portioned from80 to 150 g.
Chicken Breast Fillet
Fried and fully cooked: The classic skinless chicken breast fillets are equally portioned and known for their tender and succulent consistency.
Chicken Breast Strips
The chicken breast strips are cut by hand and have a tender consistency. Delicate frying gives them a particularly appetising appearance.
Chicken Breast Fillet, Fully Cooked in Teriyaki Sauce
The tempting scent of the best soya sauce and ginger. The teriyaki chicken breast fillet (with skin) comes in a delicious sauce.
Chicken Breast Fillet, Cordon Bleu
The particularly tender breaded chicken breast fillets (skinless) are portioned in pieces of 135 to 145 g. Try our delicious ham- and cheese-filled Cordon Bleu.
Duck
Boned, cooked or fried until it’s crispy, this duck can be used for numerous purposes. It can be fried in traditional style, used roasted fresh from the oven as well as in all exotic dishes.
Duck Leg
The duck leg, already cooked and with a crispy skin, can be prepared in truly classic style, e.g. with red cabbage and potato dumplings, or re-interpreted for the cuisine of today.
Duck Breast
The tender duck breast, already cooked and with a particularly crispy skin, is a classic of gourmet cuisine. Connoisseurs swear by the preparation à la française – with fresh oranges.