Pigeon Breeding 600g – 2pcs

Breeding pigeon

A meat rich in protein and iron, very low in fat

The content of many B vitamins

Vacuum Packing

The Pigeon Meat

The quality depends not only on the breed but also on the way it was raised and slaughtered. The stiffness of the neck testifies to the robustness of the Pigeon

Choose those coming from small farms (thanks to the appropriate food of the parents and various seeds)

They are stored in the cold (between 1 and 5°C) for 24-48 hours, so that their pulp becomes tender, before being collected by AlPassoFood and delivered.

The Pigeon in the Kitchen

Before being cooked, a young pigeon must be gutted, the wings cut off, the legs thinned out. If it is not whole, it must be boned.

Pigeon cooking

It is cooked in a pan, roasted in the oven or on the grill, in a saucepan, with a wine sauce, with its offal.

It is traditionally accompanied by Fresh Peas but also al Cabbage, to the puree of Celery, mushrooms, alle Vegetables and autumn fruits, at Cherries during their season.

?♻️How is it packaged? Is the packaging recyclable? ❄️

The product comes packed in vacuum bags guaranteeing a better duration of the product up to and beyond 7 days, if the product is kept in the fridge at a temperature of 4/5°

The cold chain is guaranteed by the producer upon final delivery.

For shipments: 

We use a unique packaging in Italy, 100% disposable in paper. Made of cellulose fiber recycled and recyclable.

They are thermal pads designed to keep the temperatures of fresh food constant for up to 72 hours. Flexible and highly performing, superior performance to the pits in EPS.

We ship in the evening to reduce transport times, in this way in most Italian cities deliveries take place in less than 12h.

HOW IS IT SHIPPED?

In the summer period, shipments are made only by refrigerated courier throughout Italy

In the winter period, shipments are made BOTH WITH "Patented Refrigerated Packaging" in 24/48H AND WITH "Refrigerated Courier". This service is only active in large Italian cities.

Deliveries in Rome and the Province are carried out only with our refrigerated vehicles

• PATENTED REFRIGERATED PACKAGING

We use a unique packaging in Italy, 100% disposable in paper. Made of cellulose fiber recycled and recyclable.

They are thermal pads designed to keep the temperatures of fresh food constant for up to 72 hours. Flexible and highly performing, superior performance to the pits in EPS.

We ship in the evening to reduce transport times, in this way in most Italian cities deliveries take place in less than 12h.

Service active in the winter period to reach distant cities in a maximum of 48 hours.

• REFRIGERATED COURIER

We use the best refrigerated couriers, shipments are active throughout Italy in the summer period while in the winter period only in large cities. This allows us to get the products to their destination as soon as possible.

What does “Reservation” mean?

We work with small producers who, unlike large companies, do not always have the goods ready in stock. For this reason, some products require a reservation, giving producers the time they need to prepare them.

How does booking work:

1. Preparation time: Each product has a specific lead time, which can vary from 3 to 14 days. This information is indicated in the product description.
2. “Reservation” label: Products that require reservation are marked with a blue label with the word “Reservation”.
3. Add to cart and pay: Add the product to the cart, complete the order and proceed to payment as usual.
4. Confirmation and delivery: You will receive a confirmation with the estimated preparation and delivery times after we receive your order. You will receive an email with the change of delivery date.
5. Shipping: The product will be delivered as soon as possible up to a maximum time specified in the description.

In short, booking guarantees you to receive fresh and high quality products, directly from our small producers. Otherwise we could not offer them and it would be a great shame.

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 Il Pilone butcher's shop, Lugnano in Teverina (TR)