Volailles de l'Orléanais (Orléans poultry)

IGP Volailles de l'Orléanais are poultry carcass or cut pieces with firm flesh and superior organoleptic characteristics, slaughtered at an age close to sexual maturity, marketed fresh and frozen.

The geographical area is the French départements of Loiret (Dépt. No 45), Eure-et-Loir (No. 28) and Loiret-Cher (41) and adjacent districts. The product is from pure and crossbred slow-growing stock, which are reared in the open air. Low stocking density in buildings and minimum specified area for outdoor runs. Cereal-based feed and minimum age, close to sexual maturity, set for the slaughter of each type of poultry.

This appellation produces white, yellow and black chickens, guinea fowl, poulardes, turkeys, capons and geese. The birds are reared at a maximum density of 11 chickens per square metre, 13 guinea fowl per square metre, 6.25 poulardes per square metre, 6 turkey and capons per square metre and 5 geese per square metre.

Their feed constitutes a minimum of 70% cereals for the guinea fowl and 75% for the rest. The animals are slaughtered at an age of at least 81 days for the black chickens, 91 days for the white and yellow chickens, 94 days for the guinea fowl, 126 days for the poulardes, 140 days for the turkeys, 150 days for the capons and 170 days for the geese.

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

Historical reputation: linked to the earlier existence of poultry-breeding in the region. Production was revived in 1969 with the establishment of a standard production process and quality stamp.

Present reputation: Orléanais poultry is a superior product. It enjoys a very good reputation among consumers, as is testified by articles in gastronomic publications and the magazines published by the consumers' association.

Reference: The European Commission

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