View source for Volailles de Normandie (Normandy poultry)

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{{#seo:
|title=Volailles de Normandie (Normandy poultry)
|titlemode=replace
|keywords=#poultry #frozen #chickens #capons #potatoes #cereal #guineafowl #roasted #sauces #wines #herbs 
|hashtagrev=12032020
|description=Volailles de Normandie are poultry (chickens, guinea fowl, capons and turkeys) carcasses or cut pieces with..
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[[Image:Volailles de Normandie.jpg|300px|thumb|right|Volailles de Normandie]]
'''[[Template:Indication Géographique ProtégéeFr|IGP]] Volailles de Normandie''' are poultry ([[chickens]], [[guinea fowl]], [[capons]] and [[turkeys]]) carcasses or cut pieces with firm flesh and superior organoleptic characteristics,
slaughtered at an age close to sexual maturity.

'''Geographical area'''

The départements of Seine Maritime, Eure, Calvados, Manche, Ome and
districts adjacent to these départements.

'''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 or crossbred slow-growing stock; limited stocking density; reared in the open air;
[[cereal]]-based feed and minimum age set for slaughter; 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 during the 19th century and up to the
1960s of [[poultry]]-breeding on every farm in the region. The existence of numerous
local varieties at the turn of the century, six of which are still extant, reflects the
popularity of this production, which was sold at major regional [[poultry]] markets. The
structure of the farms and the climate of the region lent themselves to the
development of commercial rearing. Production was restructured during the seventies.

''Present reputation'': The award of the Red Label testified to the superior quality of
the product and served as a means of consolidating its reputation. Normandy [[poultry]]
has a good reputation in its own region as well as in and around Paris. 

'''Gastronomy'''

[[Template:Indication Géographique ProtégéeFr|IGP]] Volailles de Normandie can be conserved in different ways: fresh, [[frozen]] or cooked. At the same time, there are a lot of recipes based on [[Template:Indication Géographique ProtégéeFr|IGP]] Volailles de Normandie, famous due to the compactness of fowls and their exquisite taste. With the different breeds of [[Template:Indication Géographique ProtégéeFr|IGP]] Volailles de Normandie, a lot of tasty and elaborate second courses can be prepared. [[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:  [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=761 The European Commission] ''' 

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

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