Turkey farm given go ahead for smokery
Poultry company Turkey Talk has become the first farm in the county to be fully approved for an EEC licence and given the green light to start production of smoked meats in a purpose built smokery.
The Warwickshire family run business was voted runner-up in the 2007 Farmers Weekly Poultry Farmer of the Year competition and is the only one of its kind farming naturally reared turkey all year round.
With the assistance of a £40,000 grant from Advantage West Midlands' Rural Enterprise Scheme, the business has invested heavily over the past two years in developing a state of the art slaughter house, cold store and dual purpose smoking oven, which delicately flavours the poultry with the essence of real oak wood chips to create a moist and succulent finished cut.
Having undergone a rigorous inspection in October 2007, Turkey Talk received a full bill of health from the Food Standards Agency on 18th January, meaning the company is now free to commence production of a new charcuterie range incorporating their own home grown turkey, and locally sourced chicken, duck, goose and ham from nearby farms. The lifetime EEC license also means the company is now fully accredited to export to the whole of Europe.
Managing Director Rod Adlington said: "With our improved capability and advanced production technology we forecast increasing our cooked poultry output by up to seven times over the course of the next few months, while retaining the exceptional quality and consistency that our customers have come to rely on.
"Not only does this mean our existing customers will receive an improved service with greater choice but we are now in a position to actively pursue new business with leading distributors, foodservice outlets and both independent and multi-national retailers."
Turkey Talk currently supplies its Adlington brand of whole and portioned cooked and raw poultry to a range of retailers including House of Fraser, Selfridges, Harvey Nichols and Fortnums food halls, the Itsu chain of Japanese restaurants and Benugo sandwich shops.
Adlington bronze and white turkeys are reared in large open barns with approximately 5 sq ft of space for each bird to roam. They are matured to 25 weeks on a diet rich in real corn, which creates a layer of natural fat and ultimately a better flavour, before being finished on site and hung for 12 days in tact.
For further information on Adlington poultry telephone the sales team on 01676 532681 or visit the website www.turkeytalk.co.uk.