John Myers
Lean turkey breast is salted and cooked and, if necessary, smoked. The cold cuts contain almost no fat and are ideal for a calorie-reduced diet. It is offered in one piece or in slices.
Origin
Due to its mild taste and low fat content, turkey meat is one of the most popular types of meat. Turkeys were already kept by the Aztecs in today’s Mexico and came from there as livestock on the ships of the first seafarers in the 15th/16th centuries. century to Europe.
Season
Turkey breast cold cuts are available all year round with consistent quality.
Taste
Most varieties are hot smoked. This gives you a particularly hearty, finely smoky note. The lean poultry meat is firm to the bite and tastes slightly sweet.
Use
Whether as a topping or as an ingredient in pasta, rice and leaf salads – turkey breast cold cuts can be used in a variety of ways in cold dishes. Like all cured products, it is not suitable for frying.
Storage
The poultry cold cuts are in good hands in the fridge. Pack it airtight in a can and always remove the slices with a fork. Germs can get onto the cold cuts with your fingers, causing them to spoil faster.
Durability
Turkey breast cold cuts have a relatively long shelf life. In a piece, it keeps for about 2 weeks at a maximum of +7 °C, cut into slices 4-5 days after opening.
Nutritional value/active ingredients
110 kcal/459 kJ, 1.6 g fat, 23 g protein, and 0.4 g carbohydrates make sliced turkey breast a low-calorie alternative compared to sausage.
