We raise Anconas, another of the Italian layers. The two more or less the same thing. Although they are not large, the 12-13 week old cockerels make fantastic spatchcocked birds for the the grill, and 'tis the season. We have been enjoying them all August. They're certainly one of my favorite meats. I could (and do) eat them all year. We have to remember that size is not a statement of, or at least not the only, statement of quality. If you get into spatchcocking your cockerels, you'll really enjoy them. Besides, it's really easy to do, it allows you to hatch in number so that you can select your very best birds to the Standard.