Mountain Chicken

Mountain Chicken

　　Mountain chickens are fed corn and grass grown in the valley, with organic cabbage and radishes grown on-site added in winter, along with small insects they dig up from the ground. They grow up freely in the mountains and forests. In this aristocratic living environment, mountain chickens spend their days running and foraging, capable of both flying and sprinting. This natural lifestyle results in firm chicken meat with excellent texture. Premium mountain chickens are raised at a density of no more than 20 per mu, maintaining an ecological balance among the chickens, grass, and insects. During their growth, the chickens have ample access to green grass, wild vegetables, and insects, which gives the mountain chicken an exceptionally delicious flavor. While foraging for grass and insects, the mountain chickens also scratch and eat weathered rocks and sandy soil from the mountains, ingesting large amounts of inorganic salts and trace elements rich in calcium, iron, zinc, and selenium. As a result, the bones of mountain chickens are much harder than those of ordinary chickens. Consequently, they are also rich in calcium, iron, zinc, selenium, and other trace elements. After being free-range raised for five or six months, they become true premium mountain chickens. Premium mountain chickens are generally smaller in size, with adult chickens at five or six months weighing only 3.5 to 4 pounds, leaner than those sold in the market (no choice, if you want to eat some insects, you have to walk around a lot).