{"id":224504,"date":"2026-09-07T16:33:37","date_gmt":"2026-09-07T16:33:37","guid":{"rendered":"https:\/\/www.proacciona.es\/nom-i-definicio-de-les-parts-dun-pollastre\/"},"modified":"2026-09-07T16:33:37","modified_gmt":"2026-09-07T16:33:37","slug":"nom-i-definicio-de-les-parts-dun-pollastre","status":"publish","type":"post","link":"https:\/\/www.proacciona.es\/ca\/nom-i-definicio-de-les-parts-dun-pollastre\/","title":{"rendered":"Nom i definici\u00f3 de les parts d&#8217;un pollastre"},"content":{"rendered":"<div style=\"margin-top: 0px; margin-bottom: 0px;\" class=\"sharethis-inline-share-buttons\" ><\/div><p>El pollastre \u00e9s un dels aliments m\u00e9s consumits i vers\u00e0tils, tant a les llars com a la restauraci\u00f3 i la <strong>ind\u00fastria aliment\u00e0ria<\/strong>. El seu especejament permet obtenir diferents talls, cadascun amb unes caracter\u00edstiques, composici\u00f3 i usos espec\u00edfics.<\/p>\n<p>Con\u00e8ixer <strong>el nom i la definici\u00f3 de les parts d&#8217;un pollastre<\/strong> \u00e9s fonamental per identificar correctament cada pe\u00e7a, facilitar-ne la manipulaci\u00f3 i comercialitzaci\u00f3 i garantir una gesti\u00f3 adequada del producte. En aquest article repassem les principals parts del pollastre, on es troben i quines en s\u00f3n les caracter\u00edstiques.<\/p>\n<h2>Quines s\u00f3n les parts principals d&#8217;un pollastre?<\/h2>\n<p><strong>L&#8217;especejament d&#8217;un pollastre permet obtenir diferents peces que es distingeixen per la ubicaci\u00f3, la quantitat de carn, la textura i el contingut en greix.<\/strong> Encara que els talls poden variar lleugerament segons el tipus d&#8217;especejament o la forma de comercialitzaci\u00f3, les principals parts del pollastre s\u00f3n el pit, les ales, les cuixes, les contracuixes, els pernilets, l&#8217;esquena o carcassa i el coll, a m\u00e9s de determinats menuts, com el fetge, el cor o el pedrer.<\/p>\n<p>De forma general, el pit concentra bona part de la carn blanca del pollastre i destaca pel seu baix contingut en greix, mentre que les cuixes i contracuixes presenten una carn m\u00e9s fosca, sucosa i amb m\u00e9s contingut gras. Les ales contenen una menor quantitat de carn i es poden dividir en diferents seccions, mentre que la carcassa i el coll s&#8217;utilitzen habitualment per elaborar vins, fons i altres preparacions.<\/p>\n<h2>Nom de les parts d&#8217;un pollastre<\/h2>\n<p><strong>El pollastre es pot dividir en diferents peces segons la zona de la canal de qu\u00e8 procedeixen.<\/strong> Con\u00e8ixer la seva denominaci\u00f3 i caracter\u00edstiques permet identificar correctament cada tall i determinar-ne els possibles usos tant en restauraci\u00f3 com en la ind\u00fastria aliment\u00e0ria. Les parts principals d&#8217;un pollastre s\u00f3n:<\/p>\n<ul>\n<li><strong>Pit:<\/strong> pe\u00e7a situada a la zona del pit. Est\u00e0 formada principalment per carn blanca, magra i de textura relativament ferma. Es pot comercialitzar sencera, amb o sense pell i os, o tallada a filets, daus o tires.<\/li>\n<li><strong>Filet:<\/strong> petita pe\u00e7a allargada situada a la cara interna de cada pit. Es caracteritza per ser especialment tendra i se separa f\u00e0cilment de la resta de carn.<\/li>\n<li><strong>Ales:<\/strong> corresponen a les extremitats superiors del pollastre. Cada ala es divideix principalment en blanqueta, part mitjana i punta. S\u00f3n peces petites, amb pell i una proporci\u00f3 relativament elevada de pinyol.<\/li>\n<li><strong>Contracuixa:<\/strong> part superior i m\u00e9s carnosa de l&#8217;extremitat posterior, unida al cos del pollastre. La seva carn \u00e9s m\u00e9s fosca i sucosa que la del pit i es pot comercialitzar amb os o desossada.<\/li>\n<li><strong>Pernilet:<\/strong> part inferior carnosa de la pota, situada sota la contracuixa. T\u00e9 forma allargada i cont\u00e9 un pinyol central. \u00c9s habitual trobar-lo amb pell i os.<\/li>\n<li><strong>Cuixa:<\/strong> el terme es pot utilitzar per referir-se al conjunt format pel contracuixa i el pernil, encara que les denominacions comercials poden variar. Es caracteritza per presentar una carn tendra, sucosa i de color m\u00e9s fosc que el pit.<\/li>\n<li><strong>Quart del darrere:<\/strong> tall compost pel contracuixa i el pernilet i que, depenent del tipus d&#8217;especejament, pot incloure una porci\u00f3 de l&#8217;esquena. Constitueix una de les peces m\u00e9s grans obtingudes del pollastre.<\/li>\n<li><strong>Esquena o carcassa:<\/strong> estructura formada principalment per ossos i per la carn que roman adherida despr\u00e9s de retirar les peces principals. S&#8217;aprofita habitualment per elaborar vins, fons i preparats.<\/li>\n<li><strong>Coll:<\/strong> part corresponent a la zona cervical del pollastre. Cont\u00e9 principalment os, pell i petites quantitats de carn i sol destinar-se a vins i altres elaboracions.<\/li>\n<li><strong>Menuts:<\/strong> denominaci\u00f3 utilitzada per a determinades parts comestibles de l&#8217;interior del pollastre. Entre les m\u00e9s habituals hi ha el fetge, el cor i el pedrer, que es poden comercialitzar conjuntament o per separat.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-224499 size-full\" src=\"https:\/\/www.proacciona.es\/wp-content\/uploads\/2026\/09\/definicion-de-las-partes-de-un-pollo.jpg\" alt=\"\" width=\"640\" height=\"427\" srcset=\"https:\/\/www.proacciona.es\/wp-content\/uploads\/2026\/09\/definicion-de-las-partes-de-un-pollo.jpg 640w, https:\/\/www.proacciona.es\/wp-content\/uploads\/2026\/09\/definicion-de-las-partes-de-un-pollo-480x320.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 640px, 100vw\" \/><\/p>\n<h2>Parts de l&#8217;ala de pollastre<\/h2>\n<p><strong>L&#8217;ala de pollastre est\u00e0 formada per tres parts diferenciades, cadascuna amb unes caracter\u00edstiques concretes quant a quantitat de carn, forma i proporci\u00f3 de pinyol.<\/strong> Durant l&#8217;especejament es poden mantenir unides o separar-se per a la seva comercialitzaci\u00f3 i elaboraci\u00f3.<\/p>\n<ul>\n<li><strong>Blanqueta o primera falange (drometa):<\/strong> \u00e9s la part de l&#8217;ala m\u00e9s propera al cos i la que cont\u00e9 una major quantitat de carn. Presenta un \u00fanic os principal i un aspecte similar al d&#8217;un petit pernilet.<\/li>\n<li><strong>Part mitjana o segona falange (flat):<\/strong> es troba entre la blanqueta i la punta. \u00c9s una pe\u00e7a m\u00e9s plana, formada per dos ossos paral\u00b7lels i recoberta de carn i pell. \u00c9s un dels talls m\u00e9s utilitzats per preparar aletes fregides, rostides o amb diferents salses.<\/li>\n<li><strong>Punta de l&#8217;ala:<\/strong> correspon a l&#8217;extrem final de l&#8217;ala. Cont\u00e9 molt poca carn i una elevada proporci\u00f3 de pell, teixit conjuntiu i pinyol. Encara que normalment no es consumeix com a pe\u00e7a principal, es pot aprofitar per elaborar vins i fons.<\/li>\n<\/ul>\n<h2>Difer\u00e8ncies entre cuixa, contracuixa i pernil de pollastre<\/h2>\n<p>Els termes cuixa, contracuixa i pernil de pollastre poden generar certa confusi\u00f3, ja que la seva utilitzaci\u00f3 pot variar segons el tipus d&#8217;especejament o la denominaci\u00f3 comercial. Tot i aix\u00f2, fan refer\u00e8ncia a zones diferents de les extremitats posteriors del pollastre.<\/p>\n<ul>\n<li><strong>Contracuixa:<\/strong> \u00e9s la part superior de l&#8217;extremitat, situada al costat del cos del pollastre. \u00c9s una pe\u00e7a ampla i carnosa, amb una carn m\u00e9s fosca, tendra i sucosa que el pit. Es pot comercialitzar amb os, desossada, amb pell o sense pell.<\/li>\n<li><strong>Pernilet:<\/strong> correspon a la part inferior de l&#8217;extremitat, situada entre l&#8217;articulaci\u00f3 del genoll i l&#8217;extrem de la pota. T\u00e9 una forma allargada, cont\u00e9 un os principal i sol comercialitzar-se amb pell.<\/li>\n<li><strong>Cuixa:<\/strong> depenent de la denominaci\u00f3 utilitzada, es pot emprar per referir-se de forma general a l&#8217;extremitat posterior carnosa o, especialment en determinats usos comercials, a una de les parts. Per aquest motiu, \u00e9s important comprovar quin tall concret s&#8217;est\u00e0 identificant amb aquesta denominaci\u00f3.<\/li>\n<\/ul>\n<h2>Consultoria de Seguretat Aliment\u00e0ria a Barcelona<\/h2>\n<p><strong>La carn de pollastre requereix unes condicions adequades de manipulaci\u00f3, conservaci\u00f3, higiene i control per garantir-ne la seguretat al llarg de tota la cadena aliment\u00e0ria.<\/strong> Una correcta gesti\u00f3 permet reduir riscos de contaminaci\u00f3 i assegurar que els productes compleixen els requisits higienicosanitaris establerts.<\/p>\n<p>A <a href=\"https:\/\/www.proacciona.es\/ca\/\"><strong>Proacciona<\/strong><\/a> ajudem les empreses del sector alimentari a millorar els seus sistemes de seguretat aliment\u00e0ria mitjan\u00e7ant assessorament especialitzat, implantaci\u00f3 i revisi\u00f3 de sistemes APPCC, auditories, formaci\u00f3, an\u00e0lisi i altres serveis adaptats a les necessitats de cada activitat.<\/p>\n<p><strong>Contacta amb Proacciona i descobreix com et podem ajudar a garantir la seguretat aliment\u00e0ria i el compliment normatiu a la teva empresa.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El pollastre \u00e9s un dels aliments m\u00e9s consumits i vers\u00e0tils, tant a les llars com a la restauraci\u00f3 i&#8230;<\/p>\n","protected":false},"author":10,"featured_media":224502,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1468],"tags":[],"class_list":["post-224504","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-ca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - 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