Volailles du Lauragais (Lauragais poultry)
IGP Volailles du Lauragais are poultry (chickens, guinea fowl, turkeys, capons, poulardes, geese and Muscovy ducks) carcasses or cut pieces with firm flesh and superior organoleptic qualities, slaughtered at an age close to sexual maturity.
Geographical area : Departements of Aude and Haute-Garonne, as well as 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 on departure for the abattoir and receipts for collection of carcases 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 : 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; 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 in the last few centuries of poultry breeding on the region's farms. From an early date, this production was aimed at the top end of the market, and the traditional regional speciality cassoulet contains duck and goose. The agricultural cooperative of Lauragais, founded over a hundred years ago, has tended to specialise in the production of so-called festive poultry.
Present reputation: Lauragais poultry plays a prominent role in local cuisine, and the traditional poultry festivals, such as the capon fair of Saint Julia de Gras Capou, are still very famous. The Lauragais poularde is particularly renowned among the major local restaurateurs.
Gastronomy: IGP Volailles du Lauragais can be conserved for a few days in the refrigerator, wrapped into the purchasing paper and stored in the coldest compartment. The fowl can be cooked in different ways depending on the product which can be whole or in slices and, in this last case, depending on the cut chosen. The French culinary tradition processes poultry by means of quite complex cooking methods. Sauté in butter, with the addition of foie gras or seasoned with truffle. Every second course made of Volailles du Lauragais PGI poultry is served with sauces and creams and combined with roasted or fresh vegetables.
Reference: The European Commission
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