Volailles de Loué (Loué poultry)

From Cookipedia

Volailles de Loué

IGP Volailles de Loué are poultry (white chicken, black chicken, yellow chicken, turkey, Muscovy duck, goose, capon and guinea fowl) carcasses or cut pieces of superior quality, with tasty meat, tender but of firm consistency, with no excess fat. Poultry marketed fresh or frozen, whole (oven-ready or with giblets) or in sections.

Geographical area : The départements of Sarthe and Mayenne; the adjacent districts of the départements of Orne, Indre et Loire, Loir et Cher and Eure et Loir; in the département of Maine et Loire, the arrondissement of Segré and the districts of Louroux-Béconnais, Saint-Georges-sur-Loire, Angers, Tiercé, Durtai, Seiches-sur-le-Loir, Baugé, Beaufort-en-Vallée, Noyant, Longue-Jumelles and Aliones.

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.

Acquisition : Pure and crossbred slow-growing stock. Reared in small flocks in the open air or in copses until sexually mature. Cereal-based feed and minimum age set for the slaughter of each type of poultiy. Carcases graded at the abattoir.

Link : The link with the geographical origin of the product derives from the following factors:

Historical reputation, linked to the existence of a fair in the village of Loué, which was very well known in the 19th century and attracted many poultry merchants. The region's farmers marketed their output through these merchants. In 1958, some breeders and packers in the Loué region successfully revived the production of high quality free-range poultry.

Present reputation: Loué poultry is the most famous poultry in France. It enjoys high public renown and features prominently on restaurant menus. It is used by highly prestigious restaurateurs.

Reference: The European Commission