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We raised ours full free range and finished them on a mash of grains, raw milk and finisher. We offered one to a local restauranteur who has had them in France. He said ours were as good. There is something about generations of effort that actually do result in some amazing outcomes. There are...

Hi Fun, years ago we got some locally from a woman who claimed to have imported them herself… but she wasn’t fond of saying how… lol. They were great but hard to get more of. So over the past few years we got Black and Red from Greenfire. They’ve been excellent.

The answer is: it depends. What do you mean when you say: "Are they all they're cracked up to be?" If you mean, are they an outstanding meat bird, the answer is "yes." You won't find a better bird for raising on pasture if your sole goal is meat. We started working with Bresse many years...