Volailles du Berry (Berry poultry)

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Volailles du Berry

IGP Volailles du Berry are poultry (chickens, guinea fowl, turkeys, capons and poulardes) 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 festive poultry).

Geographical area : Départements of Indre and Cher in France and the 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 : As per specifications indicated on the label: slow-growing farm-bred stock, reared in the open air or free-range; minimum age for slaughter; fed with a high percentage of cereals; carcasses graded after slaughter.

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

Historical reputation, linked to the existence of a very ancient poultry-breeding tradition, traces of which predate even the birth of Christ. In the 17th century, Berry poultry was marketed in Paris and in Britain. Numerous bibliographic sources attest the high repute of Berry poultry in the early 20th century.

Present reputation: The award of the Red Label, the first of which was obtained in 1975, testified to the superior quality of the products. Their reputation is now widespread, particularly in the gastronomic field. The traditional poultry markets in the region are still very active.

Gastronomy : IGP Volailles du Berry can be conserved for a few days in the refrigerator, wrapped into the purchasing paper and stored in the coldest compartment. Its meat is very good, ideal to prepare important second courses during feasts. The fowls of IGP Volailles du Berry are used to prepare traditional recipes, cooked with foie gras or local wines, stuffed and combined with vegetable trimmings. Oven roasted or sauté, they are often seasoned with butter in line with the French tradition which prefers butter to olive oil. They can be seasoned with herbs and accompanied by mushrooms and truffles.

Reference: The European Commission