Poultry Breeds of Spanish Ancestry

[Hangtown Farms]

The IRTA carried out the process of improvement, with the goal to create a variety that was profitable in alternative raising systems and that was supporting the characteristicss of the traditional Penedesenca, the same thing they did with the Catalana del Prat Lleonada and the Empordanesa Roja.

Correct that is what Dr Francesch also said

 

[Pancholoco]

The IRTA carried out the process of improvement, with the goal to create a variety that was profitable in alternative raising systems and that was supporting the characteristicss of the traditional Penedesenca, the same thing they did with the Catalana del Prat Lleonada and the Empordanesa Roja.

Are you from an asosiation?
I know a guy who breed Catalanas he is from Andalucia.

Where are you from?

 

[CatalanState]

No, i'm not of any association, i only breed for meat, eggs and fun.

I'm from Catalunya (Catalonia) the country of origin of Catalana del Prat, Pendesenca and Empordanesa, and a bantam breed called Flor d'Ametller, breeded for many years for his exceptional maternal attitudes.

 

[Pancholoco]

No, i'm not of any association, i only breed for meat, eggs and fun.

I'm from Catalunya (Catalonia) the country of origin of Catalana del Prat, Pendesenca and Empordanesa, and a bantam breed called Flor d'Ametller, breeded for many years for his exceptional maternal attitudes.

Ahh, its ok.

Tengo dos amigos de Catalunya

 

[CatalanState]

Improved Black Penedesenca, 26 days old

 

[ronott1]

Improved Black Penedesenca, 26 days old

Very nice!

 

[Lacy Blues]

Hey, he looks good!


Here's a curiosity...


See that red spot?

I've never had one like that before!

 

[PDPercherons]

Not to sound too weird, but the brown spot reminds me of somatic mutations in horses..

 

[Lacy Blues]

ok... you're going to have to explain that one.

 

[gjensen]

These chicks ara a variety of Black Penedesenca, improved for meat production, they mature in less time than the traditional variety, and produce a lot of delicious meat. Ready for process in 14-16 weeks for a 3,5-4 kg of live weight.

So you are saying that they get to 8-9lbs in 14-16wks?