Prepared from boneless Leg muscles. The muscles used to produce scallopine are trimmed of any trace of cartilage, fat, silver tissues and meat frayed, sliced perpendicularly to the grain meat to a thickness between 1/8 "and 1/16". Scallopines are portioned to 115gr, hammered and classified to meet market needs.

Ships Frozen in our Proprietary Boxes

Frozen products are carefully packed with dry ice. Some frozen shipments may be held until the following Monday. Please place product in freezer immediately upon arrival