The Charollais sheep is of medium size, with a sturdy and well-proportioned body, strong bone, covered with well-developed muscles. The head, belly and limbs are not covered with wool. In the rest of the body, the wool is white, pigmented with small black spots. The chest is wide, the great forehead and the orbits distant, and the long, fine ears, mobile, of the same color as the wool on the body. The wool that covers the body is short, dense and fine.
The Suffolk breed is distinguished by the head and legs covered by a black fur. The rest of the body is covered with a white, coat, short, and dense fur. Additionally, the Suffolk Sheep has no horns. Oaia Sufflok is very energetic and alert, very prolific. It is not intended for wool production. It is marketed especially for meat, which is appreciated worldwide for its nutritional qualities. Sufoolk rams are used for breeding sheep of other breeds to obtain meat hybrids. These hybrids are destined for meat production and go directly to the butcher shops around the world. Main characteristics of Suffolk sheep Suffolk sheep’s meat is of high quality and has a superior taste, recognized by consumers around the world. Due to its resilience and elasticity, Suffolk sheep fur is used to make blankets and blankets, ideal for the cold season. Sufoolk rams are very prolific, so sometimes sheep can also give birth to 2-3 lambs, sometimes even 4. Suffolk breeds are born 150 days after mating and reach weaning around the age of about 100 days. Sheep from the Suffolk race adapts easily to any conditions and resists very well even at extreme temperatures.