Chicken roulettes Product Proccessing Weight/kg Package Period of Validity Conditions of Storage
Vyniotinis_slyvu_kompoz.jpg Baked chicken roulette with plum’s Baked ~0,3 Vacuum 7 days 0˚C – +6˚C
Baked ~0,7 Vacuum 7 days 0˚C – +6˚C
Vyniotinis_kepeneliu_kompoz.jpg Baked chicken liver roulette Baked ~0,3 Vacuum 7 days 0˚C – +6˚C
Baked ~0,7 Vacuum 7 days 0˚C – +6˚C
Vyniotinis_slaunu_kompoz.jpg Hot-smoked chicken thigh meat roulette Hot-smoked ~0,35 Vacuum 10 days 0˚C – +6˚C
Hot-smoked ~0,7 Vacuum 10 days 0˚C – +6˚C
vyniotinis su dziovintais obuoliais ir cinamonu pjuvis.jpg Hot-smoked chicken roulette with apples and cinnamon Hot-smoked ~0,35 Vacuum 8 days 0˚C – +6˚C
Hot-smoked ~0,7 Vacuum 8 days 0˚C – +6˚C
vyniotinis su slyvom ir abrikosais pjuvis.jpg Hot-smoked chicken roulette with apricots and plums Hot-smoked ~0,35 Vacuum 8 days 0˚C – +6˚C
Hot-smoked ~0,7 Vacuum 8 days 0˚C – +6˚C
Vyniotinis_spanguoliu_kompoz.jpg Boiled chicken fillet roulette with cranberries Boiled ~0,35 Vacuum 7 days 0˚C – +6˚C
Boiled ~0,9 Vacuum 12 days 0˚C – +6˚C
Vyniotinis_kmynu_kompoz.jpg Baked chicken roulette with caraway seed’s Baked ~0,3 Vacuum 7 days 0˚C – +6˚C
Baked ~0,7 Vacuum 7 days 0˚C – +6˚C