Volailles de Gascogne (Gascony poultry)
IGP Volailles de Gascogne are poultry (yellow, white and black chickens, capons, guinea fowl and turkey) carcasses or cut pieces with firm flesh and superior organoleptic qualities, slaughtered at an age close to sexual maturity.
Départements of Pyrenees Atlaniques, Hautes Pyrenees, Gers, Landes and Lot-et-Garonne, as well as in arrondissements or districts adjacent to the département of Lot-et-Garonne.
Evidence of origin
All of the links in the network are listed (hatcheries, food producers, breeders, abattoirs). Documentary records are kept for eveiy 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.
The link with the geographical origin of the product derives from the following factors:
Historical reputation: Poultry-breeding in Gascony goes back to very early times. It made particular progress in the 16th century, under King Henri IV. The Gascon variety of chicken was especially renowned during the 19th century. The production of free-range poultry was revived from the early 1970s.
Present reputation: The award of the Red Label in 1976 testified to the superior quality of the products and served as a means of consolidating their reputation. The good reputation of Gascon poultry is attested by the development of sales since 1976.
IGP Volailles de Gascogne can be conserved for a few days in the refrigerator, wrapped into the purchasing paper and stored in the coldest compartment. Poultry is used to prepare a lot of dishes with variable cooking methods depending on the cut chosen. Thanks to its precious fowls, the IGP Volailles de Gascogne is used for many local, traditional recipes. Generally, important and elaborated, second courses obtained with long and laborious cooking. This poultry is stuffed and enriched with aromatic herbs, sauté in butter and cooked with local, aromatic wines. They can be eaten with foie gras and truffles, but also with curry sauces or dry fruits accompanied with vegetables and potatoes. Roasted capon with chestnuts roasted in its cooking sauce, a traditional Christmas dish, is much appreciated.
Reference: The European Commission