What’s so special about our birds, Hams, Gammon and Christmas meats? It’s the good old fashioned flavour and taste of the succulent and dense meat.
This is achieved by using the best of traditional farming methods, which care for the animals to a high welfare standard. The barn reared white and bronze turkeys live in spacious surroundings and the bronze free-range ones peck happily in fields around the farm. All turkeys live on a vegetable-based diet, which is free from animal protein and antibiotics.
Processing methods are meticulous and cause the minimum of stress to the birds. They are dry plucked and then hung for at least 12 days. This is essential for achieving flavour enhancement.