Poultry, the good Italian meat
The Poultry is highly appreciated among different types of meat. Why? Besides being low in fat, poultry is economical and versatile. The consumption of chicken has therefore increased significantly in recent years, due to its affordability and also for its nutritional profile, ideal in slimming diets.
In our peninsula, Veneto ensures the greatest contribution of types of poultry placed on the market, followed by Emilia Romagna, Lombardia and Piemonte: these four regions cover 79% of the entire production of our chicken.
The constant pursuit of quality gives Italian poultry the unanimous recognition as the best and safest in Europe. The success is attributed to several factors including: the use of non-imported, selected and natural feed; strict controls by official ASL veterinarians before and after death; compliance with animal welfare regulations to avoid unnecessary suffering to the animals themselves; and the risk of salmonella contamination extremely reduced compared to other countries thanks to the best conditionshygienic conditions guaranteed by Italian producers. Furthermore, the breeder is required to operate in such a way as to protect poultry from bacteria, viruses and parasites that could cause diseases and make the meat dangerous.
