Silver says his father founded the company in Boston's North End in the early 1950's and then moved to Cambridge when his land was seized during the construction of the Summner tunnel.
"We've done well here in Cambridge," Silver reminices. Indeed he has built up quite a business selling to area restaurants, institutions, and markets.
One of these area institutions is the Harvard Faculty Club, which Silver says likes its chicken "fresh but not fresh-killed."
The Father of Fowl
Chicken parts which are distributed by the company without being slaughtered may hail from as far Maryland and Delaware, Silver says.
These parts arrive in boxes some of which may leave the plant for the client untouoched by any human hand.
"Some items come in boxes and go out the same way," Silver says.
It may not be glamorous, but it's a meal nonethless.
And to paraphrase the words of another purveyor of poultry, Frank Perdue, "It takes a tough man to make a fresher chicken."