Volailles de Bourgogne (Burgundy poultry)
IGP Volailles de Bourgogne are poultry (chickens, guinea fowl, turkeys, capons and geese) carcasses or cut pieces with firm flesh, fine skin and superior organoleptic characteristics, slaughtered at an age close to sexual maturity. Marketed fresh or frozen as Class A produce, whole (oven-ready or with giblets), or in sections.
The Burgundy region and adjacent districts to the east and south of the two départements of Côte d'Or and Saône-et-Loire
Evidence of origin
All of the links in the network are listed (hatcheries, food producers, breeders, slaughterhouses). 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 slaughterhouse and receipts for collection of carcases from the slaughterhouse, 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. Reared in the open air. Cereal-based feed and minimum age, close to sexual maturity, set for the slaughter of each type of poultry. 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 in the last few centuries of poultry breeding on the farms of the region. The Burgundián black chicken was especially renowned. Production was revived in the sixties.
Present reputation: The Red Labels awarded to the various products between 1978 and 1988 testified to their superior quality. Despite a high selling-price, sales have been increasing, and other poultry producers have tried to pirate the name Bourgogne for their battery produce. The bibliographic references in the dossier bear witness to the current reputation of the product.
The IGP Volailles de Bourgogne can be conserved for maximum 10 days after slaughtering as regards the selected slices, which are presented free from feathers and protected by means of a food film. Maximum 14 days after slaughtering for the selected slices, which are vacuum packed or with protected atmosphere and stored in the refrigerator. IGP Volailles de Bourgogne are ideal to prepare tasteful second courses. Above all partridges, ducks and Christmas turkeys are required for Christmas and New Year feasts. The dishes cooked with these fowls are generally almost elaborated and complex. They require long cooking with the addition of sauces and stuffing. Truffled stuffing is appreciated as well as a stuffing enriched with sour cream, chestnuts and dry fruits. In some French regions, the roasted farm duck is the traditional dish of feasts.
Reference: The European Commission