We rear Norfolk Black turkeys in woodland areas, on home grown organic feed.
A native species developed over a few hundred years, primarily in East Anglia, Norfolk Blacks have a placid nature. Their eggs are cream with brown speckles and females lay around 70 eggs each season, between February and September.
Our birds are allowed at least six months to mature, which is just one of the reasons that the meat of the Norfolk Black is so good.
Turkeys are unusual in having been introduced to Europe from America, by Spanish traders in the early 1500s. More information can be found on the website of the Rare Breeds Survival Trust here.