All birds are processed using the ‘Low Scald’ method of production. This process ensures that all bird skin layers are kept intact.

By contrast most competitors employ the ‘High Scald’ method of processing which removes the first layer of skin and produces a product that appears shiny and often slimy to touch. ‘High Scald’ processing‘s only advantage is that it makes feather removal at plucking stage of production much easier.

‘Low Scald’ production produces a ‘natural’ looking bird and locks in the natural moisture of the bird and prevents excess water uptake, which creates a product that has good eating qualities. But most importantly, “Low Scalding” produces a product with a distinctly enhanced flavour.