Different hen houses are available for welcoming any type of poultry. Between two consecutives batches, a hen house is therefore cleaned and disinfected and remains empty for a while in order to prevent biological contaminations from one batch to the other.
Poultry’s lifetime is also an important part of the process to obtain a tasty flesh. Broiler chickens are culled only after 12 weeks (i.e. age of sexual maturity), or even after 13 or 14 weeks if possible. Ducks and turkeys are culled after 16 weeks, and up to 6 months for turkeys.
The slaughterhouse « Le Moulin de la Hunelle » (Pipaix, Belgium) is very close to the farm (only 6 km). This family-size establishement meets culling standards of the European Union and is specialized in small-size lots of poultry (conversely to industrial slaughterhouses).