Volailles d'Ancenis (Ancenis poultry)

From Cookipedia

Volailles d'Ancenis

IGP Volailles d'Ancenis are poultry (white, yellow and black chickens, guinea fowl, turkeys, capons and white and yellow poulardes) carcasses or cut pieces with firm flesh and superior organoleptic qualities, slaughtered at an age close to sexual maturity.

Geographical area : Département of Loire-Atlantique and the western part of the département of Maine-et-Loire in France

Evidence of origin : All of the links in the network are listed (hatcheries, food producers, breeders, abattoirs). Documentary records are kept for every batch of poultry: declaration by the breeder of birds added to his stock, delivery slips for day old chicks, declaration of departure for the abattoir and receipts for collection of carcases from the abattoir, declaration of the labels used for the poultry after slaughter and declaration of downgraded poultry. The labels are all numbered. Checks on the consistency of the above information mean that the origin of the product can always be traced.

Acquisition : Pure and crossbred slow-growing stock, reared in the open air; cereal-based feed, and minimum age, close to sexual maturity, for slaughter of each type; carcasses graded at the abattoir.

Link : The link with the geographical origin of the product derives from the following factors:

Historical reputation, reaching its zenith in the 19th century and resulting from the trade that grew up around the Ancenis market and the tradition of poultry-breeding on the region's farms.

Present reputation, which enabled breeders to revive poultry production. The award of the Red Label testified to the superior quality of the product and served as a means of consolidating its reputation. The increase in sales and the availability of Ancenis poultry throughout France confirm this high reputation.

Gastronomy : The different types of winged animals of Volailles d'Ancenis IGP denomination can be conserved for a few days in the refrigerator, wrapped in their purchasing paper and stored in the coldest compartment. There are different and varied dishes, with diverse cooking methods depending on the meat cut chosen. The local traditional cuisine proposes very complex gastronomic recipes offering exquisite results. The different winged animals are prepared with stuffing made with other meats and mushrooms, sometimes truffles or foie gras, roasted directly in oven or sauté with sauces and glazes. They can be prepared roasted, entire or in slices, and stewed. The fillets are tasty both combined with a curry sauce and grilled as well as cut in thin bands and accompanied with green salad and pineapple.

Reference: The European Commission