I got them on an auction and the guy was very cool to talk to. He got the flock from an Amish gentlemen friend that just called them his black and white chickens (didn't really realize what he had- but had 100s of them) so he took some then bred them to standard for the last 3 years
That would be fun! More people involved in the taste test would mean more input on how the Bresse compare with our other breeds raised for meat. In the taste test that we did last fall, I preferred the Langshan meat over the Silver Penciled Plymouth Rock and Cornish X meat but Monet and my farm friend's family preferred the SPPR meat. We are planning on breeding both along with the Bresse then doing another taste testing next fall/winter. We are going to try to raise all 3 breeds as close to the French standard as we can. It will be interesting to see how they compare. We may raise a few Marans, too. I've heard that their meat is excellent!Pat, will you be breeding Buckeyes? I still get requests for them, so need someone to refer people to.
I don't get it???Nice width on that bird, though.
Congrats! I'm following the adventures of all of you that are raising Bresse with interest. One of you really should have a get together and taste test.
CongratsBresse are hatching in Woodland!
You would be done by the time I got there, Dang.Congratulations on the bresse Ron!
I dont knkw if anyone is in my area, but ill be taking a bunch of laying hens to the Epperson Auction small animal swap meet at 9am. Ill be there until around lunch time.
