Poultry
Campine
A tier
Campine is a Belgian breed from the Kempen (Campine) region, closely related to the Braekel, with close feathering, a single comb, and distinctive gold or silver barred plumage. Birds are active foragers and white-egg layers with a light, refined build suited to free-range systems rather than confinement meat production. Table quality is that of a lean Mediterranean-style fowl: mild flavour, firm texture, and modest carcass weight. Young cockerels roast or grill well; older birds are better for stews and stock. Campines are primarily a heritage and exhibition layer with limited commercial meat branding.
Also known as: Kempisch hoen, Campiner, Campine, Campine, Campine
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Barred and pencilled landrace hens of the Campine heathlands provided eggs and light meat on mixed Flemish farms.
Belgian poultry societies distinguished Campine from Braekel types while conserving regional colour patterns.
Campines were imported to Britain and promoted as stylish white-egg layers for free-range flocks.
American recognition of Silver and Golden Campines supported show and small-farm breeding in North America.
Commercial hybrid layers reduced pure Campine use in egg production across Western Europe.
Belgian conservation projects and fanciers worked to maintain Campine genetic lines and regional identity.