Volailles de Janzé (Janzé poultry)
IGP Volailles de Janzé are poultry (white and yellow chickens, capons, turkeys and guinea fowl) carcasses or cut pieces with firm flesh and superior organoleptic qualities, slaughtered at an age close to sexual maturity.
Département of Ille-et-Vilaine and adjacent districts belonging to the départements of Morbihan, Côtes d'Armor, Manche, Mayenne, Maine-etLoire and Loire-Atlantique.
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, reared in the open air; 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, especially in the 19th century, of poultry-breeding on the region's farms. Their produce was sold at Janzé market, which was the region's main market in 1900
Present reputation: The award of the Red Label testified to the superior quality of the product and served as a 'means of consolidating its reputation.
IGP Volailles de Janzé can be conserved for a few days in the refrigerator, wrapped into their purchasing paper and stored in the coldest compartment. It can be cooked in different ways depending on the cut chosen and is useful to prepare a lot of dishes. It can be roasted, stuffed or not, or roasted in slices in oven. For example, the fillets can be combined with a curry sauce. The capon is a traditional Christmas dish, roasted in oven and served with chestnuts roasted in the cooking sauce. An unusual combination much appreciated by chefs is the capons with foie gras.
Reference: The European Commission