Pollo

Pollo is the common name in Italian and Spanish for Gallus gallus domesticus, the domesticated chicken. In everyday usage, pollo refers to both the animal and its meat in those languages. The term derives from Latin pullus, meaning a young animal or chick, and evolved into terms for chicken in several Romance languages.

In culinary contexts, pollo is a versatile protein. It is cooked in countless ways across cuisines, including roast chicken, pollo al ajillo (garlic chicken) in Spanish-speaking cooking, pollo alla cacciatora in Italian cuisine, pollo asado, and various stews. The meat is available as breasts, thighs, drumsticks, and wings, with skin-on or skinless preparations. Nutritionally, chicken provides high-quality protein and vitamins such as B6 and B12, with fat content varying by cut and whether the skin is eaten. Proper handling and cooking to safe internal temperature (74 C / 165 F) is essential to reduce foodborne illness.

Production and industry: Pollo is among the most widely raised livestock, with large-scale, vertically integrated poultry operations dominating global production. Animal welfare, biosecurity, feed efficiency, and antibiotic stewardship are ongoing concerns, while niche markets emphasize organic, free-range, or heritage breeds. Global demand fluctuates with income, price, and disease outbreaks; trade affects prices and availability across regions.