Anconas are a Mediterranean fowl originating from Ancona Italy. They appear to have been derived from crosses of Tuscany fowl to some of the local farmyard fowl in the area. Some theorize that the prodigy was then taken and bred to black and white Minorcas and a possibility of Leghorn genetics can be found also in these early crossings. You will find that many clubs concerning Anconas are also connected to Leghorn clubs relating the same theories as to early crossings. In Italian the pronunciation and spelling of Ancona is "Anconetana" maybe this is what generates the mispronunciation in the American usage of "Ancona" to "Anacona".

Anconas were mainly raised by Italian farmers for egg production due to the fact, to which the English will concur, the Ancona egg is rather large and the English will find this a valuable comodity to increase market value. For that matter the Italians were only interested in productive and utility poultry. Meat was to be supple and tasty while eggs delicate.

Like so many other breeds they made their way into Continental Europe where they also impressed the English market. One quality that made an impression upon the English was the Ancona's maturity rate. Pullets were said to go into production at about 5 months. This would mean a faster return for the effort and money a keeper invested. Mediterranean fowl are not valued for meat for the table due to their lean body structure but in the case of the Ancona they are not a lean Mediterranean fowl, breasts are full and round and it is stated that the meat was well flavored.

Soon though the Ancona like so many utility fowl would be bred and refined for its exceptional beauty "Marks" and make appearances at poultry exhibitions. The Anconas were first exhibited in 1850 in Birmingham England.

What made the Ancona so favored and set apart from others in its class were its unusual markings. To understand this one must keep in mind that this was strictly a utility fowl. Some even referred to as "Mongrel" with no real definition. Were they "mottled" or were they "tipped"? They were not well received by fellow exhibitors and were often ridiculed. For anyone who has ever breed a "mottled" or "tipped" variety, a clear definition of the structure of the feather and mark along with how it is to be dispersed throughout the plumage is essential.

In 1898 this topic of "tipping" and how it was to appear on a feather became a controversy amongst the Ancona breeders in England. They held a convention to discuss and establish a principal standard for breeding and exhibiting. It was not received well by all but eventually the acceptance of what we see today was favored. For the breeders it would mean some strict breeding for the elimination of some qualities that plagued certain lines and uniformity in appearance would begin.

Soon after the establishment of a standard for the Ancona breeders, the white tail feathers tipped in black along with solid white wing feathers on cocks diminished from those exhibited. This defect was the center of the controversy for it was in contrast to the solid black plumage with white tipping and would require strict and dedicated consideration from the Ancona breeders. Again for anyone that has ever bred a tipped or mottled fowl these two defects can plague a breeder and the elimination of this in the prodigy is essential for a solid black fowl calling for only "contrasting white tipping" on the ends of a feather.

What’s important about the Ancona is this breed was instrumental in establishing what we call " V Tipping". Yet for the American breeder standard set forth we refer to the Ancona as being "mottled".

The Ancona arrived in America in 1888 from English stock. A gentleman in Ohio would not only continue breeding for exceptional utility qualities but also with great focus, working on breeding for exhibition. Ten years later we see them accepted into the Standard. In 1914 the Rose Comb Ancona was admitted.

Another interesting feature of that time is the legs and color. The strains that the English were breeding from exhibited yellow legs with black spots. Where as if you view the American strains portrayed they appear with solid yellow legs. But upon reading the American Standard you will find there is room for yellow shanks with spots. It is referred to as "yellow mottled". Are they "Mottled"?

Or "Tipped"? Either way they are an exceptionally beautiful fowl. Standing at times above their Mediterranean competitors.

References Lewis Wright & His Poultry