Volailles de la Drôme (Drôme poultry)

From Cookipedia

Volailles de la Drôme

IGP Volailles de la Drôme are poultry (chickens, guinea fowl, Muscovy ducks and ducklings, turkeys, capons, poulardes and geese) carcasses with firm flesh and superior organoleptic qualities, slaughtered at an age close to sexual maturity; marketed fresh or frozen, whole (oven-ready or with giblets) or in sections (except festive poultry).

Geographical area

The département of Drôme and adjacent districts.

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 da yold 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 or free-range; cereal based feed and fixed 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 breeding of poultry, especially guinea fowl, which has existed in the region since the late 19th century. These products were sold in important regional poultry markets.

Present reputation: The tradition of poultry production in the département of Drôme has been maintained. The award of the Red Label to local free-range products testified to the superior quality of the products and served as a means of consolidating their reputation. The turkey market in Grane is still very active today.


IGP Volailles de la Drôme can be conserved for a few days in the refrigerator, wrapped into their purchasing paper and stored in the coldest compartment. There are different regional recipes to prepare this fowl, some of which are the local dishes for Christmas and New Year feasts. When roasted or stewed, they are often accompanied with foie gras, sauces, mushrooms and seasoned with Armagnac or grapes. The partridge of Drôme is perhaps the most famous denomination breed. The taste of this fowl slightly recalls game, due to this, it is ideal for important second courses and is used to make pâté and terrines, traditional dishes of the French cuisine.

Reference: The European Commission

#poultry #guineafowl #mushrooms #partridge #game #chickens #geese #ducks #stewed #cereal #giblets