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Free range air-chilled chicken drumsticks
4 x 1kg trays of drumsticks, 6 in each
Raised with pride in Eastern Ontario
There are 2 methods used to process & disinfect chicken, referred to as water-chilling and air-chilling. 90% of all chicken is water chilled, a method where 1000's of chickens are placed in a communal bath of ice cold chlorinated water, adding considerable water weight and exposing them to cross contamination and the risk of diseases.
The healthy method is air-chilling. This is where chickens are individually hung in controlled temperature chambers and only purified air is used to disinfect them, not water. Air chilling eliminates added unnecessary water weight and significantly reduces risk of cross contamination and diseases like salmonella.