Our Heritage Black Turkey is a heritage breed, admitted to APA standard in 1874. It is one of the first to be developed from Native American stocks. In fact, it is believed to be the same breed the Pilgrims feasted on during their first Thanksgiving. This breed is well-suited for foraging, and we raise these special birds on pasture, on a small family farm in North Carolina. They are processed by hand in our own plant, and like all of our Heritage birds, they are air chilled to preserve flavor, tenderness, and perfect texture.
We raise our Heritage Black Turkeys with old-world care and tradition on our small family farms using "never EVER" standards of purity.
Slow-growing breeds tend to be heartier and more disease resistant for free range life than commercial breeds.
Smaller poultry houses are required than in industrial farms, and houses per farm are limited to four.
Birds move to open pasture at six weeks of age.
After 20 weeks, birds are approximately half the size of commercial birds at the same age.
A maximum density requirement ensures birds are allowed more room in the houses than birds on industrial or organic farms.
An extended sanitation period between flocks ensures houses are always clean and healthy environments for the birds.
To make sure birds are handled humanely and not dehydrated, they must travel no more than 64 miles to the processing plant.
Birds are processed individually by hand and air chilled. They are never submerged in chlorinated water.