Products & Produce
Heritage Turkey Breeds
The Royal Palm is the only breed we raise that is not specifically raised as a meat turkey but more of an ornamental type. The breed dates to the 1920s and ’30s. With the black and white color pattern, their appearance is striking. They were recognized by the APA in 1977.
Mature Royal Palm toms weigh about 18 to 20 pounds; hens, 10 to 14 pounds. They are a fine table bird. We rank them sixth, not because of taste but the breast meat is less developed. They are calm birds, but the hens tend to wander and can fly over most fencing easily. They are prolific egg layers and tend to go broody quickly. They are solid sitters and do well raising poults.
This breed won first place among the panel of judges at the second annual “Timeless Turkey” taste test. The qualities noted by the judges were “superior depth of flavor in both its white and dark meat.”
The American Jacobs are an old world sheep which, unlike many other old world breeds, have not undergone improved breeding and out crossing to satisfy the commercial marketplace. They have a more primitive body shape, are slender boned and provide a flavorful, lean carcass with little external fat. The carcass yield from hanging weight to freezer is high when compared to the more improved breeds.
Due to finer bone structure and less body fat, stocking rates on pasture are higher than the modern breeds with 25% to 50% increases being reported. Ewes require less supplement feed during times of increased nutritional need and lamb easily, usually with no assistance. The lambs are up and nursing vigorously without help.
Farmers who raise Tamworths favour the breed because Tamworths are hardy, with good mothering capabilities, and they perform very well outdoors, especially when grazing on pasture. Tamworths can withstand Canadian winters very easily. They are particularly known for their great-tasting, lean meat with good texture. Long, lean and muscular frames distinguish the bacon pigs from the smaller framed lard pigs. They are traditionally fed legumes, small grains, turnips, garden and dairy byproducts—feeds that are high in protein and roughage, and low in energy. They grow slowly, and yielded high-quality, finely grained meat.