Volailles de Challans (Challans poultry)
IGP Volailles de Challans are poultry (black, white and yellow chickens, black turkeys, ducks, quails, guinea fowl, capons and black poulardes) with firm flesh and superior organoleptic characteristics, slaughtered at an age close to sexual maturity. Marketed fresh or frozen, whole (oven-ready or with giblets) or in sections.
Twenty-two districts of the northern Vendée, plus eleven 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 dayold 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.
Specifications for each type of production, laying down authorized varieties (slowgrowing varieties), indoor stocking density, flock sizes, area of open-air runs, feed (cereal-based), minimum slaughtering age and safety standards for slaughtering and marketing.
The link with the geographical origin of the product derives from the following factors:
Historical reputation, linked to the existence of poultry-breeding since the early 19th century in the farms of the region. The Challans area was particularly renowned for its variety of black chickens, and the Challans market was especially famous for all types of poultry.
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. Nowadays the public throughout France are familiar with Challans poultry, and the main restaurateurs of Paris and the French Riviera are loyal users of Challans poultry.
IGP Volailles de Challans can be conserved for about 10 days in the refrigerator, and for maximum 14 days after butchering as regards vacuum-packed slices or with protected atmosphere, if stored in the refrigerator. Their fowl is ideal to prepare tasteful and refined second courses. Above all guinea fowl, guinea fowl capons, ducks and turkeys are required for Christmas and New Year feasts. The fowl is often combined with boiled vegetables and legumes. The dishes cooked with these fowls are generally rather elaborated and complex. They require long cooking with the addition of sauces and stuffing. Truffled stuffing is used, sometimes also enriched with sour cream, chestnuts and dry fruits. The famous ducks of Challans de Vendée have made famous the Tour d'Argent restaurant in Paris where they have been served well-plump and "roasted at the blood drop" since the half of the 19th century.
Reference: The European Commission
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