If you expect your Christmas lunch meat to be mouth-wateringly moist and succulent, then this is where you should be buying your turkeys. The business, based in Balsall Common, is run by Rod Adlington, whose grandfather set it up in 1956.

The birds are reared in natural conditions – plenty of room to run about, no artificial heat or light – which help to develop muscle and fat, giving the meat its succulence. The turkeys are then hung for 12 days, a tradition started by Rod’s grandfather, which makes the meat exquisitely tender, juicy and full of flavour.

The good news is you don’t have to wait until Christmas to try Rod’s birds: his smoked turkey breast is simply delicious – perfect in sandwiches or salads. And don’t forget to look out for our Christmas turkey ordering service in December.

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