Euskal Oiloa Chicken Forum

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#1 2011-10-06 15:50:42

Susan
Administrator
From: Saskatoon, Sask, Canada
Registered: 2011-06-28
Posts: 2540

Euskal Oiliak and Slow food article

Just happened upon this and thought you guys would like it too.

http://www.slowfoodfoundation.com/pagin … 7&-tp=

Ark of Taste



Basque Chicken Euskal Oiloa
Spain

Euskal Oiloa are dual purpose birds, both for eggs and meat, and they are typical of the Basque Country. They have the distinctive characteristics of Atlantic poultry species, different from the Mediterranean ones, as they are of medium-heavy weight (about 3.6 kg male and 2.5 kg female), with crests of 5 to 7 teeth, lay dark eggs, have red ears and yellow legs. They are homogenously distributed by the caseríos (Basque farm houses).
The Euskal Oiloa is the Basque native hen breed. There are five varieties, all with an identical basic form: “Beltza” (black with greenish reflexes), “Gorria” (reddish), “Lepasoila” (bald neck), “Marraduna” (red lines) and “Zilarra” (silver or whitish, Colombian type). From 209 to 220 eggs are produced per year, with an average weight of 60-65 g each. The chicken reaches 2 kg in 14-16 weeks and roosters can get up to 4 kg.
An order of Agriculture and Fishing Minister of March 15th, 2001, approving specific regulations for the Euskal Oiloa bird breed was published on March 16th, 2001 in the Basque Country Official Bulletin, BOPV. It is also included in the Official Catalogue of Native Basque Animal Breeds, Decree 373/2001, December 26th, regarding native Basque animal breeds and bodies working to promote them, BOPV 2002 January 21, in the Official Catalogue of Spanish Livestock Breeds, Order APA/661/2006, published in the Official State Bulletin, BOE, of March 10, 2006 and in the United Nations FAO Catalogue (DAD-IS).
The birds belong to the Atlantic hen type.

Euskal Oiloa are often turned into capons, which have an excellent meat quality compared to chicken due to the absence of sex hormones. This allows higher levels of fat and makes the meat tastier. Capons are bred outdoors and their basic food consists of native corn from each of the production areas and worms, aromatic herbs, etc., that they peck. Chemical castration is completely forbidden and the main concern during surgery is to ensure the welfare of the animal.
Native eggs are obtained from groups formed by 10-12 females and one Euskal Oiloa rooster in its 5 varieties, bred outdoors where hens, in addition to native corn, eat worms, insects and herbs. They produce about 210 eggs per year for the Gorria, Marraduna and Zilarra varieties and slightly fewer for the Beltza and Leposoila. These hens produce this amount for two seasons and even a third one. All the “Euskal Oiloa” breeders have agreed not to use any kind of transgenic approach with the animals or for the animals´ feed.

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2011-10-06 15:50:42

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#2 2011-10-06 15:58:27

Island Girl
Member
From: Qualicum Beach, Vancouver Isla
Registered: 2011-07-06
Posts: 1403

Re: Euskal Oiliak and Slow food article

Wonderful information Susan, thanks for sharing.

XOX Monika

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#3 2011-10-07 12:13:27

skeffling lavender farm
Administrator
From: Wiarton, ON, Canada
Registered: 2011-06-17
Posts: 2720
Website

Re: Euskal Oiliak and Slow food article

That is neat...and I think it's great they have them eat "aromatic herbs, etc., that they peck. " and I like this "All the “Euskal Oiloa” breeders have agreed not to use any kind of transgenic approach with the animals or for the animals´ feed." too

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