As the end of the year approaches, Peqin farmers have begun the most intensive period of raising turkeys, a product known for its special taste and part of the festive table tradition.
But for many of them, months of hard work often goes to waste, as competition from imported poultry makes the market difficult.
Among the farmers is Servete Paja, who calls raising a rooster more difficult than raising a child.
"Until the day you eat it, to put it in the casserole for New Year's, I will sacrifice a lot. I have been serving it as a small child for nine months. Now I have very good ones, 8 kilograms, 9 kilograms will go by New Year's. But I don't even spend half of the expenses, which so far are 130 thousand lek, and will go to 150 thousand lek by the time it is sold," she says.
The Peqin rooster is known for its special taste, which, according to farmers, comes from the rich food dominated by the area's olives.
"Olives give it a lot of flavor, because olive oil is precious. That's why they call it Peqini's rooster. To cover expenses, at least 12–13 kilograms must be sold. But often, import competition means that we don't reach this price, and we lose money," says Servetja.
Farmers hope that consumers will appreciate the local product, grown with natural food and daily dedication, and support the local economy by purchasing Peqin turkeys, which for many families constitute an inseparable festive tradition.
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