View source for Volailles d'Auvergne (Auvergne poultry)

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|title=Volailles d'Auvergne (Auvergne poultry)
|titlemode=replace
|keywords=#poultry #ducklings #grapes #capons #foiegras #cereal #ducks #mushrooms #guineafowl #chickens #frozen 
|hashtagrev=12032020
|description=IGP Volailles dAuvergne are poultry (chickens, guinea fowl, turkey, Muscovy ducklings, Muscovy ducks, capons) carcasses with firm flesh and superior..
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[[Image:Volailles d'Auvergne.jpg|300px|thumb|right|Volailles d'Auvergne]]
'''[[Template:Indication Géographique ProtégéeFr|IGP]] Volailles d'Auvergne''' are [[poultry]] ([[chickens]], [[guinea fowl]], [[turkey]], Muscovy [[ducklings]], Muscovy [[ducks]], [[capons]]) 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 for festive [[poultry]]).

'''Geographical area'''

The region of Auvergne (départements of Allier, Puy-de-Dôme, Haute-Loire and Cantal) 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'''

Pure and crossbred slow-growing stock; limited stocking density in buildings, open-air
rearing; [[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 of [[poultry]]-breeding over the past few
centuries in the region's farms. Their produce was sold at important regional [[poultry]]
markets. Production was revived during the sixties.

''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. Restaurateurs
in the region use Auvergne [[poultry]] in their recipes. The products have also been
successfully marketed throughout France. 

'''Gastronomy'''

[[Template:Indication Géographique ProtégéeFr|IGP]] Volailles d'Auvergne must be conserved in the refrigerator for a few days, wrapped in their purchasing paper and stored in the coldest compartment. The fowl can be cooked in different ways depending on the specific variety of the winged animal. There are different regional recipes to prepare this fowl, some of which are the local dishes for Christmas and New Year feasts. [[Roasted]] or [[stewed]], they are often accompanied with [[foie gras]], [[mushrooms]] and seasoned with Armagnac or [[grapes]].

'''Reference:  [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=746 The European Commission] ''' 

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

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