Weight1,800kg

Christmas Capon

Castrated chicken prepared using a surgical method and slaughtered after at least 140 days from the procedure.

Completely eviscerated, the AIA Capon is born, raised, and slaughtered in Italy.

Celebrate with AIA and cook the Christmas Capon. Prepare it boiled with the following ingredients:

- 1 AIA Christmas Capon
- 1 large onion
- 1 celery stalk
- 1 carrot

Preparation:
Put the AIA Christmas Capon on the stove in plenty of cold water and add a handful of table salt; add a large onion, a large celery stalk, a carrot, then bring to a boil over moderate heat.
From time to time, carefully skim off the foam and continue cooking.
When ready to serve, drain the capon and arrange it on a plate, surrounding it with seasonal boiled vegetables and new potatoes.
This preparation is excellent served with green sauce, mustard, and pearà sauce.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.