Volailles d'Auvergne (Auvergne poultry)
IGP Volailles d'Auvergne are poultry (chickens, guinea fowl, turkey, Muscovy ducklings, Muscovy ducks, capons) carcasses with firm flesh and superior organoleptic qualities, slaughtered at an age close to sexual maturity, marketed fresh or frozen, whole (oven-ready or with giblets) or in sections (except for festive poultry).
The region of Auvergne (départements of Allier, Puy-de-Dôme, Haute-Loire and Cantal) and adjacent districts.
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 carcasses 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.
Pure and crossbred slow-growing stock; limited stocking density in buildings, open-air rearing; cereal-based feed, and minimum age for slaughter of each type; carcasses graded at the abattoir.
The link with the geographical origin of the product derives from the following factors:
Historical reputation, linked to the existence of poultry-breeding over the past few centuries in the region's farms. Their produce was sold at important regional poultry markets. Production was revived during the sixties.
Present reputation: The award of the Red Label testified to the superior quality of the products and served as a means of consolidating their reputation. Restaurateurs in the region use Auvergne poultry in their recipes. The products have also been successfully marketed throughout France.
IGP Volailles d'Auvergne must be conserved in the refrigerator for a few days, wrapped in their purchasing paper and stored in the coldest compartment. The fowl can be cooked in different ways depending on the specific variety of the winged animal. There are different regional recipes to prepare this fowl, some of which are the local dishes for Christmas and New Year feasts. Roasted or stewed, they are often accompanied with foie gras, mushrooms and seasoned with Armagnac or grapes.
Reference: The European Commission