View source for Volailles du Forez (Forez poultry)

<!-- seo -->
{{#seo:
|title=Volailles du Forez (Forez poultry)
|titlemode=replace
|keywords=#poultry #cereal #cream #plums #mushroom #stewed #fried #roasted #chickens #vegetable #grilled 
|hashtagrev=12032020
|description=Indication Géographique Protégé IGP Volailles du Forez are poultry (white and black chickens, turkeys and capons) carcasses or cut pieces with..
}}
<!-- /seo -->

[[Image:Volailles du Forez.jpg|300px|thumb|right|Volailles du Forez]]
'''[[Template:Indication Géographique ProtégéeFr|IGP]] Volailles du Forez''' are [[poultry]] (white and black [[chickens]], [[turkeys]] and [[capons]]) carcasses or cut pieces with firm flesh and superior organoleptic characteristics,
slaughtered at an age close to sexual maturity.

'''Geographical area''' : The département of the Loire and adjacent districts (27 districts in the
département of Puy-de-Dôme, 16 districts in Haute-Loire and four districts
in Saône-et-Loire.

'''Proof 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 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.

'''Aquisition''' : Pure or crossbred slow-growing stock; reared in the open air; [[cereal]]-based feed and
minimum age set for slaughter of each type, close to sexual maturity; 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 from the 19th century of [[poultry]] breeding
on the farms of the region. Their produce was marketed at several regional
[[poultry]] markets and fairs. The cou-nu du Forez variety served as the basis for the
creation of the present cou-nu ("bare-necked") stock.

Present reputation: The region's producers naturally use a cou-пи variety descended
from the original stock. The major restaurateurs of a region famous for its cuisine use
Forez poultry. 

'''Gastronomy''' : [[Template:Indication Géographique ProtégéeFr|IGP]] Volailles du Forez can be conserved in the refrigerator for a few days, in their original package. These precious fowls are eaten [[grilled]], [[roasted]] in [[oven]], [[boiled]], [[stewed]] or [[fried]]. They are ideal to prepare elaborated and refined second coursed and for different types of dishes. They can be stuffed with dry [[fruits]], [[plums]], [[foie gras]] and [[truffle]]. First [[sauté]] in [[butter]] and then sprinkled with [[wine]] or [[milk]] [[cream]], they are served combined with [[vegetable]] or [[mushroom]] trimmings. The Dinde Fermière de Noël (Christmas farm [[turkey]]) is raised to prepare local dishes for the feast days and, thanks to its fattier and tenderer flesh, it can be slowly cooked for a long time.

'''Reference:  [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=767 The European Commission] ''' 

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

<!-- footer hashtags --><code 'hashtagrev:12032020'>#poultry #cereal #cream #plums #mushroom #stewed #fried #roasted #chickens #vegetable #grilled </code><!-- /footer_hashtags -->