View source for Volailles de Licques (Licques poultry)

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{{#seo:
|title=Volailles de Licques (Licques poultry)
|titlemode=replace
|keywords=#poultry #turkey #turkeys #guineafowl #stuffing #refrigerator #capons #chickens #roasting #cereal 
|hashtagrev=12032020
|description=IGP Volailles de Licques are poultry (chickens, turkeys, capons and guinea fowl) carcasses or cut pieces with firm flesh, fine skin and excellent taste
}}
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[[Image:Volailles de Licques.jpg|300px|thumb|right|Volailles de Licques]]
'''[[Template:Indication Géographique ProtégéeFr|IGP]] Volailles de Licques''' are [[poultry]] ([[chickens]], [[turkeys]], [[capons]] and [[guinea fowl]]) carcasses or cut pieces with firm flesh, fine skin and excellent taste,
slaughtered at an age close to sexual maturity.

'''Geographical area'''

The arrondissements of Calais, Boulogne-sur-Mer, Montreuil-sur-Mer and Saint-Omer, as well as adjacent districts.

'''Evidence of origin'''

All of the links in the network are listed (hatcheries, food producers,
breeders, abattoirs). Documentaiy 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 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 and crossbred slow-growing stock; reared in the open air; [[cereal]]-based feed, and
minimum age for slaughter of each type; carcasses 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 since the 18th century of [[turkey]] breeding
by the monks of Licques Abbey. The production extended to the adjacent
valley, and the reputation of the products spread throughout the region and even into
England. Since 1960, the producers have become equally skilled in raising other types
of [[poultry]].

''Present reputation'', which is still very high, as is attested by local celebrations
(turkey festival) and the use of Licques poultry by major restaurateurs. 

'''Gastronomy'''

[[Template:Indication Géographique ProtégéeFr|IGP]] Volailles de Licques, in particular, the [[Turkey]] of Licques, can be conserved for almost 10 days after butchering in the [[refrigerator]], wrapped into the purchasing paper and stored in the coldest compartment. They can be conserved until 14 days if vacuum-packed or in controlled atmosphere. There are different regional recipes to prepare the [[Template:Indication Géographique ProtégéeFr|IGP]] Volailles de Licques. The [[turkeys]], in particular, are used for the traditional dishes of Christmas and New Year feasts and areprepared in line with elaborated local recipes, with very long [[roasting]] and richly seasoned [[stuffing]].

'''Reference:  [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=758 The European Commission] ''' 

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Meat]]
[[Category:Poultry]]
[[Category:PDO-PGI-TSG ingredients]]

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