Free Range Poultry

Chicken and duck meat are two of the most popular poultry choices, and for good reason. They are both versatile, flavorful, and easy to cook, making them a go-to for many meals. One of the best qualities of chicken and duck meat is their lean protein content. They are low in fat, high in protein, and rich in essential vitamins and minerals, such as iron and vitamin B12. Smoked chicken is a popular variety of chicken meat, which is slow-cooked over wood chips, resulting in a distinctive smoky flavor. It can be enjoyed as a main dish, in salads, or in sandwiches. Chicken coquelet, also known as poussin, is a young, tender chicken that is ideal for roasting or grilling. Skinless chicken thighs are a leaner cut of chicken, but still have a juicy, tender texture that is perfect for stir-fries or grilling. Duck meat is known for its rich, gamey flavor, which is why it is often paired with fruity or sweet flavors to balance it out. Duck breasts are a popular cut of duck meat, which can be cooked in a variety of ways, such as pan-seared or grilled. Duck wings are also a popular option, which can be slow-cooked and then finished on the grill for a crispy texture. Mallard smoked breasts are a popular type of smoked duck meat, which is slow-cooked over wood chips for a rich, smoky flavor. Another quality of chicken and duck meat is their versatility in the kitchen. They can be cooked in a variety of ways, such as roasting, grilling, sautéing, and frying, and can be used in a wide range of dishes, such as soups, stews, salads, and sandwiches. Chicken feet are a popular ingredient in many Asian cuisines, which are used to make a flavorful broth or soup base. Finally, chicken and duck meat can be a healthy choice when consumed in moderation and prepared in a healthy way. Skinless chicken thighs, for example, are a leaner cut of chicken and are a good source of protein. Duck meat is higher in fat than chicken, but it is also a good source of iron and vitamin B12. When purchasing chicken and duck meat, it is important to look for high-quality, free-range options, which are more likely to be raised without hormones and antibiotics. Smoked bacon, which is made from cured and smoked pork belly, is a popular variety of bacon in British cuisine. Gammon hock smokes, which are smoked and cured pork hocks, are also a popular ingredient in many traditional British dishes. Unlike American bacon, which is typically made from the pork belly and is often heavily processed and cured with nitrates, British bacon is typically dry-cured and has a milder, less salty flavor. British bacon is also typically cut thicker than American bacon, which gives it a more substantial texture and flavor.