Bronzed common turkey

The common bronze turkey is a hardy breed of turkey raised in the Veneto region, recognizable by its dark plumage with metallic highlights and imposing size. It is distinguished by its slow growth and extensive, often free-range type of farming, which ensures a firm, flavorful meat free of excess fat. The meat of the bronzate is particularly prized for its firm texture, ideal for long cooking such as oven roasts, stews and boiled meats, but also for artisanal sliced meats such as cooked turkey and cured brisket. In cooking, it is considered a more valuable alternative to commercial breeds, both in taste and nutritional values. Traditionally served during the holidays, it is now the focus of livestock recovery projects that promote local breeds and sustainable farming methods. It represents a noble white meat of Veneto cuisine.