French Redleg Partridge Eggs

French Redleg Partridge Eggs
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French Redleg Partridge Hatching Eggs

 

The breeding of the Redleg Partridge, also known as the French Partridge, began centuries ago in France and Italy. They are easy to raise in captivity, able to withstand extreme climates, and are wild enough to be easily excited. These traits make them one of the most exciting and challenging breeds to hunt.  

French Redleg Partridge have light brown backs, gray breasts and buff bellies. Of course, their red legs set them apart, as well as their streaked flanks. They typically weigh between 19 and 26 ounces and are 13 to 15 inches in length.

French Redkeg partridge prefer warm and bright climates, though they are hardy and able to withstand extreme temperatures. They also prefer grassland-like habitats, which include small grain and bushy terrain.

French Redleg Partridge are fabulous in sporting and collecting birds. They have light brown backs, gray breasts, and buff bellies with red legs, bills, and eye-rings. This striking coloration makes a dramatic statement whether they are being seen in the woods and fields or within an aviary.

French Redleg Partridge are also well known for their high quality and flavorful meat, which makes them not only a beautiful addition to the farm or homestead but a useful one.

For hatching eggs, you will need either an incubator or a broody bantam hen. We recommend a styrofoam tabletop style incubator for your first-time hatching eggs. We recommend an automatic turner for 12 or more eggs.

Incubation Time: French Redleg Partridge Hatching Eggs will hatch in about 23-24 days.

Temperature/Humidity: French Redleg Partridge Hatching Eggs will hatch best if incubated at 100 degrees F, decreasing to 98.5 degrees F during the final three days of incubation. Humidity should be kept at 50% until day 20 when it should be raised to 65% until the chicks hatch. Turning the eggs 3 times a day for the first 20 days is a solid practice. After day 20, stop turning the eggs.

Special Incubation Notes: Start up your incubator 2-3 days before your eggs are due to arrive. This gives your incubator time to fully come to temperature and to stabilize humidity levels. It is also a good practice to let your newly arrived eggs rest at room temperature for about 12 hours before placing them in an incubator. Place them large side up in a clean and dry egg carton. Incubators should be kept in a room with a constant even temperature and out of the sun.

 

  • Model: CPHE


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