About Bionda Piemontese Chickens

The breedsrntraditionally reared in Piedmont were tw the Bionda Piemontese and the Biancarndi Saluzzo (or Bianca di Cavour).

rnrnThose two breedsrncurrently count a few hundreds animals, reared by a few local agricultural highrnschools (Institute of Verzuolo, Cuneo) that took the initiative to revive andrnpreserve the original type since 1999.

rnrnThe BiondarnPiemontese is very rustic and resistant to many diseases. The growth is rapidrnand the production of meat is valuable. The animals are reared out door andrnslaughtered at 112 days: typical productions can also be obtained at 70 days,rnwith mean weight of approximately 1.5 kg. The killing percentage is high andrnthe quality of meat is excellent also when extensive rearing and feeding arernused.

rnrnThe laying isrnhigher in spring and summer and the mean production is about 180-200 unitsrn(rosy shell; mean weight 55-60 g.). This breed is used for the production ofrnthe “Cappone di Morozzo”.

rnrnThe plumage isrnbuff in three different varieties: black tailed buff, white tailed buff, bluerntailed buff. The Cuneo strain has almost completely red earlobes.

rnrnHead of mediumrnsize, single comb with 4-6 points, erect in the male and folded in the hen, redrnwattles, red-veined white ear lobes. Yellow, strong beak. Ample breast andrnshoulders; yellow skin. The tail is erect, black, long and square in the hen.rnIn the cock it can be white, blue or with coloured metallic nuances.

rnrnContentrnand photo source: Agraria.org