Mediterranean Breed Class
Standard Chicken

Mediterranean chicken class originated from Italy and Spain and includes the Italian and Spanish subclasses of poultry. Both subclasses are known for their white ear lobes, high egg production, white eggs, resistance to broodiness, good foraging skills and heat tolerance. They are active, flighty, and require ample space. They have large combs and wattles that are susceptible to frostbite so they don't do the best in cold climates. They are primarily bred for high egg productivity rather than meat. Some leghorn crosses have been known to lay 365 extra large to jumbo sized eggs a year.

Domestic poultry has been bred in Italy for the past 2,500 years. It was the early Romans who were among the first to notice the economic value of poultry. Despite the close proximity of Spain and Italy, there has been very little mixing of poultry breeds from these two countries in centuries past.

As a general rule, poultry from Italy is relatively small when compared to other standard classes. Spanish poultry is a little larger than Italian poultry and includes such breeds as the Andalusian and the Minorca. The Italian breeds include the Ancona and the Leghorn, however the Leghorn has far more value both genetically and economically than any other breed.