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Triton smoked poultry — boiled-smoked thighs, breasts, whole chicken and turkey carcasses
The TM «Triton» catalog has smoked poultry: boiled-smoked thighs, drumsticks, breasts, wings, rear quarters, chicken roll, neck, frame, half-carcass, savory chicken carcass, dry-smoked chicken fillet premium grade in vacuum, boiled-smoked turkey neck. Natural smoking on real smoke, without liquid smoke. 13 items for sandwiches, lunch, beer snacks and the holiday table. Delivery by Nova Poshta.
Smoked poultry is one of the most popular products in the Triton catalog. This is a ready-to-eat meat delicacy: opened the package — sliced — served. A universal product: for a sandwich in the morning, for lunch with a side dish, for a beer snack, and for a salad with vegetables. The boiled-smoking technology combines safety (the meat is boiled) with an expressive smoky aroma (smoking with natural smoke for 2–4 hours). No liquid smoke — only real sawdust of beech, alder, oak and fruit wood species.
What types of smoked poultry are in the Triton catalog
13 items — from large carcasses to small portions.
Chicken thighs, drumsticks, quarters
Basic items of the catalog: boiled-smoked chicken thigh, chicken drumstick in vacuum, rear chicken quarter in vacuum. These are meaty portions with bone — for classic serving with a side dish. The flesh is juicy, with an expressive smoky aroma. The thigh is the most popular item for a family lunch.
Chicken breasts and fillet
Delicacies for sandwiches and salads: boiled-smoked chicken breast, dry-smoked chicken fillet premium grade in vacuum. Dry-smoked fillet is a premium item with a long shelf life (up to 60 days). Boiled-smoked breast is softer, for slicing on sandwiches and into salads with arugula, tomatoes, «Caesar» sauce.
Wings and frame
Boiled-smoked chicken wing (without flange), home-style chicken wing (3 flanges), chicken frame with wing «helicopter» in vacuum. These are budget but tasty items — especially for beer. The «helicopter» frame is the part of the chicken with the wing, resembling the shape of a helicopter. In smoked form — a real snack with rich flavor.
Roll, neck, half-carcass and carcass
Delicacy items: boiled-smoked chicken roll (mince or fillet in roll form), chicken neck in vacuum, chicken half-carcass, savory chicken carcass. For a family lunch or holiday table. A whole carcass is an especially popular option for a picnic, trip, dacha.
Smoked turkey
Boiled-smoked turkey neck is an item from turkey meat. More diet than chicken, with lower calorie content, but rich flavor. Valued by those looking for an alternative to classic chicken.
How we smoke poultry
The natural smoking technology, refined over years of production.
- Raw materials. Fresh chicken and turkey poultry from Ukrainian suppliers. No «deep-frozen» imports of dubious origin.
- Preparation. We inspect the poultry, debone if necessary (for roll, breast, fillet), sort by items.
- Curing. Classic brine or injection curing with natural spices: sea salt, pepper, paprika, garlic, bay leaf, minimum of nitrite.
- Boiling. At +75…+85 °C until fully cooked (internal temperature +73 °C). This is a guarantee of microbiological safety.
- Smoking. With natural smoke from sawdust of beech, alder, oak, fruit wood. Duration 2–4 hours for boiled-smoked, 5–14 days for dry-smoked fillet.
- Cooling and packaging. We cool the finished product to +2…+6 °C, pack in vacuum or parchment with sealer.
How to choose smoked poultry
- For a family lunch. Thigh, quarter, drumstick — meaty portions with bone, served with a side dish.
- For sandwiches and sandwiches. Boiled-smoked breast, dry-smoked fillet in vacuum — in thin slices on bread.
- For salads. Breast sliced in «Caesar» with arugula, tomatoes, parmesan, sauce.
- For beer. Wings (without flange or with 3 flanges), «helicopter» frame — classic serving with mustard.
- For a picnic. Savory chicken carcass, half-carcass — a portion for 3–5 people, no additional cooking needed.
- For diet nutrition. Chicken breast, dry-smoked fillet, turkey neck — low-calorie, high-protein items.
Why Triton smoked poultry is real flavor
- 1 Only natural smoking. Real smoke from sawdust of deciduous wood species. No liquid smoke, flavorings, dyes.
- 2 Ukrainian raw materials. Fresh chicken and turkey poultry from verified Ukrainian suppliers.
- 3 13 types and packaging. From a small neck to a whole carcass — choose a portion for your family and needs.
- 4 Dry-smoked fillet in vacuum. A premium item with a long shelf life — up to 60 days in the refrigerator.
- 5 Ready to eat. Boiled-smoked poultry has complete heat treatment. Opened — eat, without additional cooking.
- 6 Convenient vacuum packaging. Most items are in vacuum — protection from refrigerator odors and extended shelf life.
How to store and serve smoked poultry
Storage. Boiled-smoked poultry in vacuum — 14–30 days in the refrigerator +2…+6 °C. In regular packaging — 3–5 days. Dry-smoked fillet in vacuum — 60 days. In the freezer in vacuum — 3 months.
Serving. Before serving, take out of the refrigerator for 10–15 minutes — the flavor opens up more fully. Classic pairings:
- Thigh — with country-style potatoes, stewed cabbage, marinated vegetables
- Sliced breast — on a sandwich with tomato, lettuce, «Caesar» sauce
- Dry-smoked fillet — in thin slices on a cheese platter with olives and red wine
- Wings and frame — as a beer snack with mustard and black bread
- Chicken roll — sliced on sandwiches, in salads
- Chicken carcass — cut into 4–6 parts with different side dishes and sauces
Smoked poultry delivery by Nova Poshta
We ship smoked poultry in vacuum by Nova Poshta daily. Vacuum packaging preserves the flavor and temperature for 24–48 hours of transportation without additional refrigeration. Whole carcasses and large items — in parchment with sealer in a thermal envelope. Delivery is possible to any branch or parcel locker — Kyiv, Dnipro, Lviv, Odesa, Kharkiv, Zaporizhzhia and other cities of Ukraine.
Frequently asked questions about Triton smoked poultry
What types of smoked poultry are in the Triton catalog?
The catalog has 13 items of smoked poultry: boiled-smoked chicken thigh, chicken drumstick in vacuum, chicken breast, chicken wing (without flange and home-style with 3 flanges), rear chicken quarter in vacuum, chicken roll, dry-smoked chicken fillet premium grade in vacuum, chicken neck in vacuum, chicken frame with wing «helicopter» in vacuum, chicken half-carcass, savory chicken carcass, boiled-smoked turkey neck. Packaging is available from a single portion to a family carcass.
How does boiled-smoked chicken differ from dry-smoked?
Boiled-smoked chicken goes through two stages: first boiling at +75…+85 °C until fully cooked, then smoking with natural smoke for 2–4 hours. The texture is tender, juicy, ready to eat immediately. Dry-smoked chicken is not boiled: it is processed for a long time (5–14 days) with cold smoke at +20…+30 °C. The texture is dense, rich. Dry-smoked keeps longer but has a more concentrated flavor. The Triton catalog has dry-smoked chicken fillet premium grade in vacuum.
Do you use liquid smoke in poultry smoking?
No. Triton smokes poultry only with natural smoke from sawdust of deciduous wood species — beech, alder, oak, fruit species (apple, pear). This is the classic smoking technology that gives an expressive aroma, golden-brown color, characteristic flavor of smoked meat. Liquid smoke is an artificial concentrate that does not give real smoke processing. Without liquid smoke, without artificial flavorings.
How long does smoked poultry keep?
Boiled-smoked poultry in vacuum packaging — 14–30 days in the refrigerator at +2…+6 °C. In regular packaging after opening — 3–5 days. Dry-smoked fillet in vacuum — up to 60 days. In the freezer in vacuum — up to 3 months without loss of quality. The exact expiration date is indicated on the label. After opening the vacuum, consume within 5–7 days.
How to serve smoked poultry?
Boiled-smoked poultry is ready to eat — served without additional cooking. Classic methods: thigh and quarter — with country-style potatoes, vegetable side dishes, as the basis of lunch. Breast and fillet — sliced on sandwiches, in salads with vegetables, in an omelet, in pasta. Wings and frame — as a beer snack with mustard. Whole carcass — for a family lunch on a picnic. Before serving, take out of the refrigerator for 15 minutes, can be lightly heated in the oven.
Does smoked poultry contain artificial preservatives?
The composition contains a minimum of food additives — sea salt, spices (pepper, paprika, garlic, bay leaf), a minimum amount of sodium nitrite for safety (in doses below permissible norms), natural smoke. Without artificial dyes, without liquid smoke, without flavor enhancers (E621), without excessive doses of nitrite, which is used in some budget productions for artificial «red» meat color.
How is smoked poultry packed for delivery?
Most items are in vacuum packaging, which preserves the flavor and temperature for 24–48 hours of transportation without additional refrigeration. Large items (chicken carcass, chicken roll) are in vacuum bags of increased size. Whole carcasses are in parchment with sealer in a thermal envelope. For delicacy dry-smoked fillet, we add a ice pack. Orders placed before 14:00 are shipped the same day.