Dry Aged Pigeon

Packing: 1 piece/pack
Material Origin: China
Storage temperature: -18℃ or below
Shelf life: 6 months
Method of consumption: Cook it after defrosted
Can be cooked in an air fryer or oven — preheat to 220 °C, bake for 12–15 minutes, then let rest for 5–8 minutes.

Made with “King” pigeon, larger than most on the market. The skin is first scalded, then brushed with a crisping glaze, and dry‑aged for several days. This process yields extra‑crispy skin, richer flavour, and meat that’s tender and juicy straight from the oven.