The Chilcott family produce their turkeys in accordance with a quality assurance code. The code covers all aspects of production to ensure the highest standards. The facilities and production methods are independently inspected. They start with special slow growing breeds and rear them to full maturity at a minimum of 20 weeks of age, with freedom to roam on grassland in the daytime from 8 weeks old.
The birds are processed on the farm using traditional methods, the birds are plucked, finished by hand and hung in a cold store for at least a week, to allow the meat to tenderise and develop its full flavour