Are your cured meats handcrafted?

Yes, all our cured meats are produced in Tuscany, using only Italian meat and following traditional artisanal methods.

How should I store cured meats?

Our products have a long shelf life thanks to vacuum sealing, and each package shows the expiry date. Once opened, we recommend storing them in the refrigerator between 0°C and +4°C and consuming them within a few days.

Do you offer gluten-free and lactose-free products?

Yes, all our cured meats are gluten- and lactose-free. For any specific needs, you can check the product label or contact us directly.

How are your products shipped?

All products sold in our online shop are shipped in temperature-controlled boxes to ensure the freshness and quality of the product until delivery to your home. The cured meats are carefully packed inside thermal bags with synthetic food-grade gel, or using insulating packaging systems that maintain the correct temperature throughout transport. Shipments depart from Monday to Wednesday to avoid weekend storage.

Can I return the products I purchased?

As these are perishable foods, returns are not accepted, except in the case of defects or non-conformity. For full details, please refer to our Refund Policy.

Chicken Valdostana (quick version)

Name: Chicken Valdostana (quick version)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Italia
Ingredients: 2 null Thin, well-pounded chicken breast slices; 0 null Olive oil; 0 null Flour; 0 null Melting cheese (thin slices or to taste); 0 null Pepper; 0 null Dried sage; 0.5 null White wine; 0 null Aged boneless shoulder (thin slices)

@shop-poggetto-carni

Category: Main courses

Quick version of Chicken Valdostana: soft and flavorful, ready in just a few minutes. Ideal as a quick dinner saver.

Difficulty: Easy

Cooking time: 10 minCooking: 10 min

Preparation time: 10 minPreparation: 10 min

Country: Italia

@shop-poggetto-carni

Ingredients

No. Servings

Thin, well-pounded chicken breast slices2
Olive oilq.b.
Flourq.b.
Melting cheese (thin slices or to taste)q.b.
Pepperq.b.
Dried sageq.b.
White wine0.5
Aged boneless shoulder (thin slices)q.b.

Purchasable products

Boneless cured shoulder of Italian pork - Vacuum-packed cut approx. 1.8 kg

1 product

€ 43.20

Preparation

STEP 1 OF 5
Heat a drizzle of oil in a pan (or a knob of butter, if preferred).
STEP 2 OF 5
Dredge the chicken slices in flour and brown them on both sides; season with salt, pepper, and dried sage.
STEP 3 OF 5
Deglaze with half a glass of white wine and let it evaporate.
STEP 4 OF 5
Add the thin slices of cured shoulder and the melting cheese on top of the chicken slices.
STEP 5 OF 5
Cover with a lid and cook over low heat for 2-3 minutes, until the cheese melts and the chicken is tender.

Suggestions

Pan
Lid
Kitchen mallet or meat tenderizer (to thin the chicken)

General Information

More information

Recipe ideal for 2 people; variation: use butter instead of oil for a richer flavor. If desired, serve with a side of vegetables or salad.

Origin

Italia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using platform's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at shop@poggettocarni.com

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)	99.8
Carbohydrates (g)	0.02
of which Sugars (g)	0.02
Fat (g)	2
of which Saturates (g)	0.64
Protein (g)	16.58
Sale (g)	0.05

Proteins
16.58g · 79%
Carbohydrates
0.02g · 0%
Fats
2g · 21%

FAQs

Chicken Valdostana (quick version)

@shop-poggetto-carni

Category: Main courses

Quick version of Chicken Valdostana: soft and flavorful, ready in just a few minutes. Ideal as a quick dinner saver.

Difficulty: Easy

Cooking time: 10 minCooking: 10 min

Preparation time: 10 minPreparation: 10 min

Country: Italia

@shop-poggetto-carni

Ingredients

No. Servings

Thin, well-pounded chicken breast slices2
Olive oilq.b.
Flourq.b.
Melting cheese (thin slices or to taste)q.b.
Pepperq.b.
Dried sageq.b.
White wine0.5
Aged boneless shoulder (thin slices)q.b.

Purchasable products

Boneless cured shoulder of Italian pork - Vacuum-packed cut approx. 1.8 kg

1 product

€ 43.20

Other recipes you might be interested in

Preparation

STEP 1 OF 5
Heat a drizzle of oil in a pan (or a knob of butter, if preferred).
STEP 2 OF 5
Dredge the chicken slices in flour and brown them on both sides; season with salt, pepper, and dried sage.
STEP 3 OF 5
Deglaze with half a glass of white wine and let it evaporate.
STEP 4 OF 5
Add the thin slices of cured shoulder and the melting cheese on top of the chicken slices.
STEP 5 OF 5
Cover with a lid and cook over low heat for 2-3 minutes, until the cheese melts and the chicken is tender.

Suggestions

Pan
Lid
Kitchen mallet or meat tenderizer (to thin the chicken)