Volailles du Béarn (Béarn poultry)

From Cookipedia

Volailles du Béarn

IGP Volailles du Béarn are poultry (chickens, guinea fowl, turkeys, capons and poulardes)carcasses or cut pieces with firm flesh and superior organoleptic characteristics, slaughtered at an age close to sexual maturity.

Geographical area: The département of Pyrenees Atlantique 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 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.

Acquisition: Free-range rearing in the open air, chickens reared in small buildings (maximum area 150 square metres), feed consists of 50% maize, minimum age for slaughter, slow-growing stock.

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

Historical reputation, linked to the existence of poultry-breeding on the region's farms since the 8th century. King Henri IV helped to develop the production. The gastronomic tradition of the Beam region is rich in poultry-based dishes.

Present reputation: The award of the Red Label testified to the superior quality of the products and served as a means of consolidating their reputation. Beam poultry continues to feature prominently in local cuisine. Characteristic features: Rearing of poultry in small buildings with feed comprising 50% maize in a region with a climate which lends itself to open-air rearing.

Gastronomy: IGP Volailles du Béarn can be conserved in many ways: fresh, in slices and filleted or frozen. The recipes based on IGP Volailles du Béarn are linked to the local gastronomic tradition with deep historic roots. These fowls, famous due to their compactness and tasteful flavour, are ideal to prepare exquisite and elaborated second courses. Roasted or sauté with aromatic herbs or cooked with precious wines, they are the base of flavourful dishes, often accompanied by sauces and creams in line with the French tradition and trimmings of cooked vegetables or potatoes.

Reference: The European Commission