- dark meat
- with bones
- mixed
- for frying


In the oven: In the closed container, possibly with some vegetables (such as onion, salmon, celery, garlic) to it. Fry in the oven at 120°C hot air for about 2h (about 600g) / 3h (about 1200g) until the tendons, which are now visible, can be pulled with the back of the knife. Now carefully remove the tendons. In the meantime, preheat the oven to 180-200°C and fry the UK again nice and crispy. Until you like the tan. This also makes the Lower Leg a delicious treat

Nutritional table to 100g:

calorific value 481.5 kJ
115 kcal
fat 6.1 g
Ges. Fatty acids 1.4 g
carbohydrates 0.0 g
sugar 0.0 g
protein 20.5 g


Data sheet

GLUTEN-FREE (gluten-free)
WITHOUT celery
WITHOUT milk (lactose-free)
WITHOUT peanuts
WITHOUT sesame
Shelf life
from shipping: 10 days (at 4,0°C)
Bewertet mit 4.93 auf einer Skala von 1 - 5 basierend auf 14 Kundenbewertungen
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Wir waren absolut begeistert. Super verpackt und der Geschmack ganz einfach hervorragend.<br /> Gerne wieder. B. KORNHAAS<br />

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So zubereitet, wie auf der Packung angegeben und das Fleisch war zart und lecker.

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Hervorragende Qualität und Service !<br /> Vielen Dank

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Ideal für geschmackvolle Saucen

Die Qualität eines Fleisches lasst sich auch daran messen wie aromatisch die Saucen werden. Dazu ist die Putrnkeule ideal über 5 Std bei 80° mit Wurzelgemüse schmoren.<br /> Auch das Fleisch ist butterzart und lässt sich gut von den Splitterknochen lösen die nun mal in der Unterkeule sind. Gemeinsam mit der Oberkeule und einem Braten im Schmortopf zubereitet hat man für die Tiefkühltruhe geschmackvolles Putenfleisch mit Btatenjus.

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top Qualität

Bisher habe ich immer nur Putenkeulen aus dem Supermarkt, sofern sie angeboten wurden, verarbeitet. In Zukunft werde ich alles von der Pute nur noch hier bestellen! <br /> besser geht es nicht.

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