Pastured poultry

[1][2] Joel Salatin of Swoope, Virginia, helped to reintroduce the technique at Polyface Farm, and wrote his book Pastured Poultry Profits to spread the idea to other farmers.

[4] The pens that house the fowl can be made from wood and scrap metal or out of PVC pipe and white tarps.

Because there is no legal definition of the term, producers are not required to verify their claims on food packaging, as long as they are not misleading.

[citation needed] Although frequently listed as a "pasture" method, free-"range" refers to the length of the forage.

Free-range is a very sustainable production system that improves the farmer's soil and produces poultry with stronger bones and meat with good "mouthfeel".