About Bionda Piemontese Chickens
traditionally reared in Piedmont were tw the Bionda Piemontese and the Bianca
di Saluzzo (or Bianca di Cavour).
Those two breeds
currently count a few hundreds animals, reared by a few local agricultural high
schools (Institute of Verzuolo, Cuneo) that took the initiative to revive and
preserve the original type since 1999.
Piemontese is very rustic and resistant to many diseases. The growth is rapid
and the production of meat is valuable. The animals are reared out door and
slaughtered at 112 days: typical productions can also be obtained at 70 days,
with mean weight of approximately 1.5 kg. The killing percentage is high and
the quality of meat is excellent also when extensive rearing and feeding are
The laying is
higher in spring and summer and the mean production is about 180-200 units
(rosy shell; mean weight 55-60 g.). This breed is used for the production of
the “Cappone di Morozzo”.
The plumage is
buff in three different varieties: black tailed buff, white tailed buff, blue
tailed buff. The Cuneo strain has almost completely red earlobes.
Head of medium
size, single comb with 4-6 points, erect in the male and folded in the hen, red
wattles, red-veined white ear lobes. Yellow, strong beak. Ample breast and
shoulders; yellow skin. The tail is erect, black, long and square in the hen.
In the cock it can be white, blue or with coloured metallic nuances.
and photo source: Agraria.org