Poultry
Ancona
A tier
Ancona eggs are pure white from the active Italian mottled breed, with a clean, bright flavour and good size for a light Mediterranean-type layer. They suit cooks who want white shells from a heritage bird rather than industrial Leghorn hybrids alone. Excellent for poaching presentation and meringue work. Birds are flighty foragers—pasture can add complexity to an otherwise clean egg.
Also known as: Ancona egg, Ancona
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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
Ancona fowl from the Adriatic port region were selected as white-egg layers.
Exports spread Anconas among British utility keepers.
American farms used Anconas as hardy white-egg heritage layers.
Rare-breed lists kept Ancona eggs in specialty heritage supply.