Farmhouse poultry

PGI Aquitaine Chapon du Périgord A cockerel castrated and fattened for one hundred and fifty days in the woods of Périgord — flesh… AOCPDO Burgundy Dinde de Bresse The "black pearl" of Bresse — the only turkey in the world to bear an appellation of origin, reared for… PGI Pays de la Loire Oie d'Anjou Since the Middle Ages, the white goose has graced the markets of Anjou. Slowly reared free-range for 175… Normandy Oie du bocage normand The blue-eyed goose, plump on grass and worm-eaten apples, which once set sail from Cherbourg for the… PGI Aquitaine Oie du Sud-Ouest Before becoming confit or foie gras, the Oie du Sud-Ouest is first and foremost a creature of the open… PGI Rhône-Alpes Pintade de l'Ardèche Mountain poultry reared outdoors — firm flesh and a subtle flavour between pheasant and chicken. PGILabel Rouge Rhône-Alpes Pintadeau de la Drôme A young guinea fowl reared in Drôme for between 87 and 100 days, with greyish-blue plumage and firm… PGI Aquitaine Poularde du Périgord A young hen selected and fattened for one hundred and twenty days in the woods of Périgord — tender… PGI Rhône-Alpes Poulet de l'Ardèche ou Chapon de l'Ardèche Free-range mountain poultry — minimum 81 days for chicken, 150 days for capon — firm flesh and intense… PGI Languedoc-Roussillon Poulet des Cévennes Mountain chicken from the Cévennes: slow-reared (84+ days), delicate, tender flesh, authentic flavour. PDO Auvergne Poulet du Bourbonnais The world's second poultry to be awarded PDO status, reared under the Bourbonnais skies for at least 101… Label RougePGI Aquitaine Poulet du Périgord France's first Label Rouge, won in 1965 by Dordogne farmers — free-range chicken reared for at least 81… AOCPDO Burgundy Volaille de Bresse Blue of foot, white of feather, red of comb — the only poultry in the world to hold a PDO (AOP), and the… PGI Alsace Volailles d'Alsace Beneath the grey skies of the Vosges, Alsatian free-range hens peck at barley and maize — poultry fed… PGI Pays de la Loire Volailles d'Ancenis The reputation of the Ancenis market, where people came from afar to buy farm-reared poultry, remains… PGILabel Rouge Auvergne Volailles d'Auvergne In the shadow of the volcanic puys, farmhouse chickens and capons graze outdoors on the pastures of the… PGI Burgundy Volailles de Bourgogne In the shadow of Volailles de Bresse, Burgundy rears its own chickens, guinea fowl and capons… PGI Brittany Volailles de Bretagne Under the grey skies of Bretagne, free-range poultry breathe the fresh ocean air and the lush grass of… PGILabel Rouge Pays de la Loire Volailles de Challans Black chickens awarded Label Rouge certification as early as 1969, ducks and poultry reared free-range… PGI Pays de la Loire Volailles de Cholet On the borders of Anjou, Bretagne and Poitou, Volailles de Cholet — black chickens, white chickens… Label RougePGI Aquitaine Volailles de Gascogne Chickens, capons and guinea fowl reared for at least 81 days on the hillsides of Armagnac and Gers… PGI Île-de-France Volailles de Houdan Served at the table of the Russian tsars and the English Court, celebrated by gastronomes, this… Label RougePGI Brittany Volailles de Janzé In the heart of Ille-et-Vilaine, Janzé embodies a tradition of poultry-farming excellence, where every… PGILabel Rouge Rhône-Alpes Volailles de l'Ain White or yellow hen of the Ain — reared for a minimum of 81 days — firm, tender meat, classic finesse of… Label RougePGI Centre-Val de Loire Volailles de l'Orléanais The free-range poultry of the Val de Loire: 100 days on pasture, firm and flavourful meat born of a… PGI Champagne-Ardenne Volailles de la Champagne Chickens, capons, poulardes, guinea fowl and turkeys reared outdoors on the vast cereal plains of… PGILabel Rouge Rhône-Alpes Volailles de la Drôme White, black or yellow chicken reared free-range — 81 days minimum — fine, tender meat from the Dauphiné. Label RougePGI Nord-Pas-de-Calais Volailles de Licques “Volailles de Licques are Christmas in flesh and feathers...” PGI Normandy Volailles de Normandie Canard à la rouennaise, farm-reared poularde, pasture capon — poultry reared beneath the apple trees of… PGI Pays de la Loire Volailles de Vendée Reared free-range in the peaceful meadows of the Vendée bocage, Volailles de Vendée — chickens, turkeys… Label RougePGI Aquitaine Volailles des Landes The first farm poultry to earn the Label Rouge in France, in 1965 — reared in total freedom in Europe's… PGI Aquitaine Volailles du Béarn Chickens, guinea fowl, turkeys and capons reared at the foot of the Pyrénées since the Middle Ages… PGI Centre-Val de Loire Volailles du Berry The black hens of Berry, an ancient and hardy breed, delicate flesh with a taste of hazelnut and terroir. PGI Burgundy Volailles du Charolais “In the lush green pastures of the Charolais, a black naked-neck chicken with blue-grey plumage grows… PGI Rhône-Alpes Volailles du Forez Naked-neck hen of the Monts du Forez, white or black — a 19th-century peasant selection, today protected… PGI Centre-Val de Loire Volailles du Gâtinais Since the 18th century, Gâtinais hens have fed on damp pastures, yielding fine, firm flesh—an emblematic… PGILabel Rouge Midi-Pyrénées Volailles du Gers Poulet fermier du Gers: tender white meat, reared free-range under the Gers sun, a delicate, mild… PGILabel Rouge Languedoc-Roussillon Volailles du Languedoc Languedoc farmhouse poultry: tender white meat, free-range, delicate mild flavour. PGILabel Rouge Midi-Pyrénées Volailles du Lauragais Festive poultry from the Lauragais: hardy breeds, delicate meat, reared free-range across the lands of… Label RougePGI Pays de la Loire Volailles du Maine Since 1958, the Coopérative des Fermiers de Loué has upheld the traditional farm rearing of Maine… PGI Champagne-Ardenne Volailles du plateau de Langres Reared outdoors on the limestone heights of the plateau de Langres, these birds with firm flesh and thin… PGI Poitou-Charentes Volailles du Val de Sèvres A farm-reared poultry from Deux-Sèvres, with firm, flavourful meat — born of a centuries-old… PGILabel Rouge Auvergne Volailles du Velay Farmhouse poultry from the Velay plateau — free-range reared for at least 84 days — delicate meat and…