POLLO DELIGHTS

We are bringing a little bit of The Spanish Rivera to the Butchery,  We will be de boning and preparing El Pollo Matador ( Half a chicken Boneless stuffed with sausage meat and wrapped with bacon and Chorizo). With the other half the chicken, you will be shown to produce a chicken supreme and  a boneless chicken leg using skills that require French trimming, de boning, stuffing and stringing together. Keeping with the theme of the evening, you'll be served up a chicken and Chorizo Paella.