Quality chicken for a healthy life

From Samarkand since 2012. Halal and raised on our own farms.

From farm to table

«SIYOB FERMA» produces broiler chicken in the Samarkand region. We control every step ourselves, from raising the birds to packing.

Products

From whole chicken to marinated meat ready for kebab. Point at a group to take a look.

Our products are certified halal to an international standard. Open the document to read it in full.

Of course! Siyob Ferma holds an international halal certificate and strictly follows all halal requirements.
We bring our broilers to market while they are still young. That is why Siyob Ferma chicken is so tender and tasty!
Our farm is in the Tayloq district of the Samarkand region. We have dealers in almost every region of Uzbekistan!
Get in touch: call one of the listed numbers or leave your phone number in the contacts section!

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Of course! Siyob Ferma holds an international halal certificate and strictly follows all halal requirements.

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Chilled chicken is kept at 0…+4 °C and has never been frozen; frozen chicken is stored at −18 °C or below.

Chilled chicken keeps its juiciness and tender texture — cook it within the date on the pack.
Frozen chicken keeps for months but loses some of its juice when thawed.
Thaw slowly on the bottom shelf of the fridge, not on the counter or in hot water.
Never refreeze chicken once it has thawed.

Chilled chicken is kept at 0…+4 °C and has never been frozen; frozen chicken is stored at −18 °C or below.
- Chilled chicken keeps its juiciness and tender texture — cook it within the date on the pack.
- Frozen chicken keeps for months but loses some of its juice when thawed.
- Thaw slowly on the bottom shelf of the fridge, not on the counter or in hot water.
- Never refreeze chicken once it has thawed.
Yes — if you choose the right cuts and cooking method.
- Chicken breast (fillet) is one of the leanest meats: high in protein, low in fat.
- Protein keeps you full for longer, so you eat less.
- Remove the skin — that's where most of the fat is.
- Boil, bake or steam rather than fry.
Five quick checks right in the shop.
1. Colour: light pink meat, skin without spots or bruises.
2. Smell: fresh and neutral — never sour or unpleasant.
3. Firmness: a dent from your finger springs back quickly.
4. Pack: intact, without excess liquid or ice inside; check the production and use-by dates.
5. Producer: choose labelled products with a halal certificate.
Every cut is at its best in its own dish.
- Fillet — salads, kebabs and quick pan dishes.
- Thighs and leg quarters — plov, stews and oven bakes: the meat stays juicy.
- Drumsticks — oven and grill, easy to eat by hand.
- Wings — snacks, grilling and marinated bakes.
- Whole chicken — soup and roasting whole.
- Liver and hearts — braised with sour cream and onion.