|
John's
Traditional Fresh Turkeys
|
Standard
Fresh
|
| Carefully
selected slow growing strains which are grown to maturity
therefore allowing the meat to develop properly. Absolute
minimum of 20 weeks old. |
Fast
growing modern strains are killed at the commercially
desired weight, when still immature. Often only 10
weeks old and dry and tasteless after cooking. |
| Reared
in high welfare conditions by a caring farmer, to
the associations exacting Code of Practice. Independently
monitored. |
Usually
kept in intensive conditions in a controlled environment
with no natural light. |
| Enjoying
space to move around and develop properly. |
Crowded
conditions limit freedom of movement. |
| Free
Range stock has open daily access to grazing for at
least 14 weeks. |
If
free range might only have had restricted outdoor
access for as little as four weeks. |
| Natural
cereal based diet, NO animal protein, Free from antibiotics.
NO growth promoters. |
Fed
growth promoting Chemicals and artificial additives
to force growth. |
| Dry
Plucked and hand finished. |
Plucked
under water by machines. |
| Hung
for a minimum of seven days maturation to bring out
the traditional flavour. |
Factory
processed, then chilled and/or gas treated, often
with added water. |
| Please
remember, it is only when all these factors are brought
together that you can enjoy the authentic traditional
taste and texture of turkey as it should be. |
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