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If our chickens die, they have either been exposed to a nasty virus or extreme environmental shock. They are bred to be raised outdoors.
NPIP
We are a member of the National Poultry Improvement Program. Every six weeks our birds are tested for avian influenza, mycoplasmas and salmonellas. As a result of our programs, we are certified AI, MG, MS, Pullorum and Salmonella free. We provide you with a clean chick as well as a tough chick.
Thin Skin
If you have had the opportunity to visit France and eat a certified Label Rouge chicken, there is at least a fifty percent chance that you ate a naked neck chicken. They are called naked necks because they have no feathers on their necks and their skin is incredibly soft. The meat texture of a naked neck is different from our other birds and could best be described as delicate. The skin on a naked neck is markedly thinner than a conventional broiler.
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