Volailles de Cholet (Cholet poultry)
IGP Volailles de Cholet are poultry (black and white chickens, turkeys, guinea fowl and capons) 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.
The arrondissement of Cholet and the following districts in the département of Maine-et-Loire: St-Georges-sur-Loire, Chalonnes, Thouarce and Vihiers; in the département of Loire-Atlantique, the districts of Glisson and Vallet; in the departement of Deux-Sèvres, the district of Mauléon; in the département of Vendée, the district of Mortagne-sur-Sèvre.
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 or crossbred slow-growing stock; reared in the open air; cereal-based feed and minimum age set 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: The poultry produced in the region was sold at the Cholet market from the late 18th century. By the end of the 19th century, the fame of Cholet poultry had spread to the Parisian region.
Present reputation: The award of the Red Label testified to the superior quality of the products. Cholet poultry enjoys a considerable reputation in the Loire country as well as in and around Paris.
IGP Volailles de Cholet can be conserved for a few days in the refrigerator, wrapped into their purchasing paper and stored in the coldest compartment. They are ideal to prepare tasteful and refined second courses, roasts softened with butter and aromatic herbs or recipes with sauces from local tradition. The fowls of IGP Volailles de Cholet undergo traditional cooking recipes, processed with foie gras or local wines, stuffed and combined with vegetable trimmings. Roasted in oven or sauté, they are often accompanied by mushrooms and truffles. The preparations of Christmas Turkey are very complex and inspired by local tradition.
Reference: The European Commission
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