PGI (IGP)

PGI Fruit & vegetables Asperges d'Alsace The queen of the Alsatian spring — a noble vegetable cultivated beneath sandy mounds since 1873, which… PGI Fruit & vegetables Choucroute d'Alsace Cabbage, salt, time — and a thousand-year-old savoir-faire that has made Alsace the European capital of… Label RougePGI Dairy & eggs Crème fraîche fluide d'Alsace The white gold of Alsace, gathered at the earliest from the daily milkings, free from starter cultures… PGI Spices & condiments Miels d'Alsace From the Vosges fir forests to the acacia fields of the foothills, six honey crus with distinct… PGI Grains & pulses Pâtes d'Alsace Seven fresh eggs per kilo of durum wheat semolina: the recipe for Alsatian pasta has not changed since… PGI Fruit & vegetables Quetsche d'Alsace ‘At the end of summer, when mist veils the mornings, Alsatian orchards grow heavy with fruit as purple… PGI Meat Volailles d'Alsace Beneath the grey skies of the Vosges, Alsatian free-range hens peck at barley and maize — poultry fed… PGI Meat Agneau de Pauillac Sheepfold lamb reared without outdoor runs — suckled by its dam in the meadows of the Médoc — pale pink… Label RougePGI Meat Agneau du Périgord Young farm-reared Périgord lamb, 80 to 180 days old, suckled by its mother on the rocky pastures of the… PGILabel Rouge Fruit & vegetables Asperge des sables des Landes Springing from the Atlantic sands where the pine forest meets the ocean, the Landes asparagus grows… PGI Fruit & vegetables Asperges du Blayais White asparagus with purple tips, cultivated since the 15th century on the black sands of Gironde… Label RougePGI Meat Bœuf de Bazas A centuries-old tradition of fattening bullocks at the gates of Bordeaux — marbled meat, exceptional… Label RougePGI Meat Bœuf de Chalosse Farmhouse beef from the meadows of Chalosse — tender, marbled meat, the result of nearly three years of… PGI Seafood Caviar d'Aquitaine The black gold of Aquitaine — baerii sturgeon eggs reared in the fresh waters of the heart of Gironde… PGI Meat Chapon du Périgord A cockerel castrated and fattened for one hundred and fifty days in the woods of Périgord — flesh… PGI Charcuterie Confit d'oie du Sud-Ouest Salted wings and legs, slowly cooked in their own fat — a seventeenth-century farming tradition that let… PGI Charcuterie Foie gras d'oie du Sud-Ouest The finest of foies, the one that the meticulous sorting of South-West canners deemed worthy of the… PGI Charcuterie Canard à foie gras du Sud-Ouest From the golden maize of the Landes to the confit of the lands of Chalosse, foie gras du Sud-Ouest… PGI Fruit & vegetables Fraise du Périgord The first strawberry in Europe to obtain a PGI in 2004, Fraise du Périgord captures in its juicy red… PGI Charcuterie Jambon de Bayonne Cured with Salies-de-Béarn rock salt and dried by the winds of the Adour, Jambon de Bayonne is the… PGILabel Rouge Fruit & vegetables Kiwi de l'Adour Born in 1965 from a gamble by Henri Pédelucq, an agronomist from the Landes, Kiwi de l'Adour has become… PGI Meat Oie du Sud-Ouest Before becoming confit or foie gras, the Oie du Sud-Ouest is first and foremost a creature of the open… PGILabel Rouge Meat Porc du Sud-Ouest A heavy pig fed on maize from the Gascon country — the tradition of milhoc that creates all the flavour… PGI Meat Poularde du Périgord A young hen selected and fattened for one hundred and twenty days in the woods of Périgord — tender… Label RougePGI Meat Poulet du Périgord France's first Label Rouge, won in 1965 by Dordogne farmers — free-range chicken reared for at least 81… PGI Fruit & vegetables Pruneau d'Agen Nine centuries of history are concentrated in this fruit dried under the Gascon sun — from the… PGI Spices & condiments Sel de Salies-de-Béarn An ancient crystalline salt, extracted from an underground spring sealed away for two million years… PGI Meat Volailles du Béarn Chickens, guinea fowl, turkeys and capons reared at the foot of the Pyrénées since the Middle Ages… Label RougePGI Meat Volailles de Gascogne Chickens, capons and guinea fowl reared for at least 81 days on the hillsides of Armagnac and Gers… Label RougePGI Meat Volailles des Landes The first farm poultry to earn the Label Rouge in France, in 1965 — reared in total freedom in Europe's… Label RougePGI Meat Agneau du Bourbonnais Suckled at the teat across bocage pastures — fine, pale-pink meat and the rustic flavour of classic… PGILabel Rouge Meat Bœuf Charolais du Bourbonnais White or tender pink meat of the Charolais, reared under the Bourbonnais sky — finesse and flavour of a… PGI Charcuterie Jambon d'Auvergne Rubbed with dry salt, dried in the crisp air of the Massif Central, cured over long months — Jambon… PGI Meat Porc d'Auvergne Like Porc de Franche-Comté for smoked sausages, Porc d'Auvergne is the supreme raw material for the… PGI Charcuterie Saucisson sec d'Auvergne In the cool cellars of the Massif Central, hanging from iron hooks, saucisson sec d'Auvergne dries… PGILabel Rouge Meat Volailles d'Auvergne In the shadow of the volcanic puys, farmhouse chickens and capons graze outdoors on the pastures of the… PGILabel Rouge Meat Volailles du Velay Farmhouse poultry from the Velay plateau — free-range reared for at least 84 days — delicate meat and… PGI Cheeses Brillat-Savarin Named after the famous gastronome, this creamy cheese with a white bloomy rind is an ode to Burgundian… PGI Meat Charolais de Bourgogne Born on the limestone plateaux of the Charolais, the solidly built white breed has made Bourgogne… PGI Spices & condiments Moutarde de Bourgogne Two ingredients, a single region: the seed and the wine must originate where the mustard is made. PGI Cheeses Soumaintrain “From the archives of the Cistercian abbey of Pontigny to the tables of the Yonne, Soumaintrain carries… PGI Meat Volailles de Bourgogne In the shadow of Volailles de Bresse, Burgundy rears its own chickens, guinea fowl and capons… PGI Meat Volailles du Charolais “In the lush green pastures of the Charolais, a black naked-neck chicken with blue-grey plumage grows… PGI Drinks Cidre de Bretagne One of only two French ciders protected by a PGI, Cidre de Bretagne is born of the union between the… PGI Seafood Coquille Saint-Jacques des Côtes-d'Armor In the icy waters of the baie de Saint-Brieuc sleeps the living treasure of Bretagne: the Coquille… PGI Grains & pulses Farine de blé noir de Bretagne — Gwinizh du Breizh “Buckwheat is the dark soul of Brittany — this gluten-free flour that, since the 15th century, has… PGI Charcuterie Pâté de campagne breton Made from Breton pigs reared according to tradition, pâté de campagne preserves the secrets of the… PGILabel Rouge Spices & condiments Sel de Guérande / Fleur de sel de Guérande Harvested by hand by paludiers in the thousand-year-old marshes of the Guérande peninsula, grey salt and… PGI Meat Volailles de Bretagne Under the grey skies of Bretagne, free-range poultry breathe the fresh ocean air and the lush grass of… Label RougePGI Meat Volailles de Janzé In the heart of Ille-et-Vilaine, Janzé embodies a tradition of poultry-farming excellence, where every… Label RougePGI Grains & pulses Lentilles vertes du Berry In the heart of Berry, emerald grains that carry the ancient flavour of the land. PGI Charcuterie Rillettes de Tours Hand-shredded pork, slowly cooked uncovered in its own fat until it takes on a golden colour and a… PGI Meat Volailles du Berry The black hens of Berry, an ancient and hardy breed, delicate flesh with a taste of hazelnut and terroir. PGI Meat Volailles du Gâtinais Since the 18th century, Gâtinais hens have fed on damp pastures, yielding fine, firm flesh—an emblematic… Label RougePGI Meat Volailles de l'Orléanais The free-range poultry of the Val de Loire: 100 days on pasture, firm and flavourful meat born of a… PGILabel Rouge Charcuterie Boudin blanc de Rethel Created in 1626 by an officer of the king on the run, with neither breadcrumbs nor artificial binders… PGI Charcuterie Jambon sec des Ardennes Slowly dried in the crisp air of the Ardennes forests, this characterful ham carries within it the… PGI Meat Volailles de la Champagne Chickens, capons, poulardes, guinea fowl and turkeys reared outdoors on the vast cereal plains of… PGI Meat Volailles du plateau de Langres Reared outdoors on the limestone heights of the plateau de Langres, these birds with firm flesh and thin… PGI Charcuterie Bulagna de l'Île de Beauté Salted and smoked Corsican pork jowl — rustic and generous, Bulagna is the charcuterie of families, the… PGILabel Rouge Fruit & vegetables Clémentine de Corse A green leaf attached to the stalk — that is all it takes to recognise the only French clementine.… PGI Charcuterie Figatelli de l'Île de Beauté — Figatellu Grilled over holm oak embers, served piping hot with steaming pulenda and the morning's fresh brocciu… PGI Fruit & vegetables Kiwi de Corse A naked fruit, free from chemicals — grown on the eastern plain where returnees from Algeria transformed… PGI Fruit & vegetables Noisette de Cervione — Nuciola di Cervioni In the heart of the Corsican mountains, where the Tyrrhenian Sea breathes its morning mists over the… PGI Charcuterie Pancetta de l'Île de Beauté — Panzetta Corsica's salted and smoked pork belly — more accessible than the noble PDO (AOP) cuts, it holds an… PGI Fruit & vegetables Pomelo de Corse When a Corsican offers you a pomelo, they give you two gifts: the sweet, aromatic juice of a fruit that… PGI Charcuterie Saucisson sec de l'Île de Beauté — Salciccia Smoked over hardwoods from the Corsican maquis, dried in the open air of the island's mountains… PGI Cheeses Cancoillotte Creamy, runny and golden, served hot with garlic or plain over a plate of potatoes: Cancoillotte is the… Label RougePGI Cheeses Emmental français Est-Central Nine hundred litres of milk for a single wheel — Emmental Est-Central is a cheese of patience… PGI Cheeses Gruyère Four hundred litres of milk, a minimum of eight months' maturing, and the patience of the Jura cellars… PGI Meat Porc de Franche-Comté Without this pig, slowly reared on Comtois farms, neither Saucisse de Morteau nor Saucisse de… PGI Charcuterie Saucisse de Montbéliard Golden-smoked and fragrant with caraway — saucisse de Montbéliard is the queen of choucroutes and potées… PGILabel Rouge Charcuterie Saucisse de Morteau In the secrecy of the tuyés, where fir smoke has risen slowly for centuries, the Belle de Morteau is… PGI Fruit & vegetables Melon de Guadeloupe Under the blazing sun of the Antilles, the Charentais jaune of Grande-Terre ripens at its own island… PGI Meat Volailles de Houdan Served at the table of the Russian tsars and the English Court, celebrated by gastronomes, this… PGI Meat Agneau de Lozère Agneau de Lozère: tender pink meat, delicate herbal flavour, reared on the dam across the Lozère heights. PGI Seafood Anchois de Collioure Anchois de Collioure: three months in salt, a thousand years of Catalan tradition. PGI Fruit & vegetables Artichaut du Roussillon Between the sea and Canigou, the Roussillon plain has for centuries cultivated an exceptional artichoke… PGI Fruit & vegetables Fraises de Nîmes On the rounded pebbles of the Costière, a small, bright red strawberry comes into production from early… PGI Grains & pulses Haricot de Castelnaudary The white lingot of Lauragais: thin skin, creamy flesh, melting texture when cooked — the very soul of… PGI Spices & condiments Miel des Cévennes Miel de Cévennes: rich aromatic palette, summer wildflower, autumn chestnut, distinctive flavour of the… PGI Cheeses Pérail Small white ewe's milk disc from the Larzac — melting soft paste, downy bloomy rind, delicate and milky… PGI Meat Poulet des Cévennes Mountain chicken from the Cévennes: slow-reared (84+ days), delicate, tender flesh, authentic flavour. PGI Grains & pulses Riz de Camargue Riz de Camargue: a grain born of the Rhône and fresh water, the flavour of France's first rice. PGI Meat Rosée des Pyrénées catalanes An unweaned calf, reared suckling on its mother and transhuming with her in the summer pastures of the… PGI Meat Vedell des Pyrénées Catalanes Veau des Pyrénées Catalanes: tender meat, delicate flavour, reared on Franco-Spanish mountain pastures. PGILabel Rouge Meat Volailles du Languedoc Languedoc farmhouse poultry: tender white meat, free-range, delicate mild flavour. PGI Meat Agneau du Limousin "Agneau du Limousin is the sweetness of green grass transliterated into tender flesh, a heritage of the… PGILabel Rouge Meat Porc du Limousin A pig reared slowly, fed on cereals from the Limousin terroir, delivering pink meat of tenderness and… Label RougePGI Meat Veau du Limousin A pale, tender meat, nourished on mother's milk in the Limousin bocage — true milk-fed veal from an… PGI Confectionery Bergamote de Nancy A translucent golden square, slightly tart, that crunches under the tooth while releasing the aromas of… PGI Fruit & vegetables Mirabelle de Lorraine A little golden sphere suspended in the orchards of Lorraine, the mirabelle encapsulates the light of… PGILabel Rouge Meat Agneau Laiton de l'Aveyron The lamb of the Aveyron mountains, nourished on its mother's milk and mountain pastures: tender… PGI Meat Agneau des Pyrénées A milk-fed lamb from mountain pastures, suckled at its mother’s udder amongst wild flowers — tenderness… PGILabel Rouge Meat Agneau Fermier du Quercy The lamb of the Causses du Quercy: tender pink meat, delicate and subtly herbal flavour, reared suckling… PGI Fruit & vegetables Ail blanc de Lomagne In the rolling hills of Lomagne, between Gers and Tarn-et-Garonne, white garlic ripens through the… PGILabel Rouge Fruit & vegetables Ail Rose de Lautrec The pink pearl of the Tarn hillsides, Lautrec garlic is recognisable by its satiny skin, lingering… PGI Meat Génisse Fleur d'Aubrac A young Aubrac-Charolais cross heifer, raised on mountain pasture: tender and marbled meat, elegant… PGILabel Rouge Grains & pulses Haricot Tarbais With its silky, pearlescent bean, the Haricot Tarbais is the soul of Gers cassoulet and the pride of the… PGI Charcuterie Jambon de Lacaune In the Monts de Lacaune, at an altitude of over a thousand metres, the drying winds of the Massif… PGI Fruit & vegetables Melon du Quercy The Quercy Charentais melon: deep orange flesh, intense and lingering sweetness, and the quintessential… PGI Charcuterie Saucisson de Lacaune Brother to ham in the charcuterie tradition of the Monts de Lacaune, saucisson sec is recognisable by… PGI Cheeses Tome Fraîche de l'Aubrac The cheese of aligot: a fresh, elastic cheese, the legendary ingredient of the most famous Savoyard… PGI Cheeses Tomme des Pyrénées A tomme from the Pyrenean slopes, with a supple, melting paste that firms up with age — the milk of the… Label RougePGI Meat Veau d'Aveyron et du Ségala Pinkish-white veal from the Occitan mountains, raised under its mother in open pasture — the tender… PGILabel Rouge Meat Volailles du Gers Poulet fermier du Gers: tender white meat, reared free-range under the Gers sun, a delicate, mild… PGILabel Rouge Meat Volailles du Lauragais Festive poultry from the Lauragais: hardy breeds, delicate meat, reared free-range across the lands of… PGI Fruit & vegetables Ail fumé d'Arleux “Ail fumé d'Arleux is the scent of the northern summer falling asleep in the chimney...” PGILabel Rouge Grains & pulses Lingot du Nord “The Lingot du Nord is the soul of Flanders in a pearly white bean...” PGI Fruit & vegetables Pommes de terre de Merville In French Flanders, beneath the grey skies of the North, the potato reigns as the golden queen of the… Label RougePGI Meat Volailles de Licques “Volailles de Licques are Christmas in flesh and feathers...” PGI Seafood Bulot de la Baie de Granville A snail of the waves, caught in artisanal pots in the cold waters of the Cotentin, whose sweet white… PGI Drinks Cidre de Normandie France's leading cider orchard, Normandie ferments from its dessert and cider apples a sparkling… PGI Seafood Huître de Normandie On the Normandy foreshore, battered by some of the strongest tides in the world, the cupped oyster grows… PGI Fruit & vegetables Poireaux de Créances A vegetable of giant sweetness, the fruit of the sandy, windswept Cotentin, whose thick white stem… PGI Meat Porc de Normandie Reared in the shade of apple trees and bocage grasslands, Porc de Normandie carries the rich, balanced… PGI Meat Volailles de Normandie Canard à la rouennaise, farm-reared poularde, pasture capon — poultry reared beneath the apple trees of… Label RougePGI Meat Agneau de Sisteron Between the Crau and the alpine pastures, the transhumant lamb brushes through the wild thyme and… PGI Fruit & vegetables Cerises des coteaux du Ventoux The first French PDO (AOP)/PGI cherry, born on the slopes of the giant of Provence, bright red and… PGI Fruit & vegetables Citron de Menton Bathed in the Riviera sunshine, sheltered by the Alps and caressed by the Mediterranean, the Citron de… PGI Grains & pulses Farine de petit épeautre de Haute Provence A year after the grain, it was the milling itself that received its own geographical indication — a… PGI Fruit & vegetables Melon de Cavaillon Since 1495, this sweet melon of kings has charmed palates with its luscious, honeyed flesh, an emblem of… PGI Spices & condiments Miel de Provence A thousand flowers concentrated into gold: Miel de Provence breathes lavender, garrigue, thyme and… PGI Grains & pulses Petit épeautre de Haute-Provence 10,000 years of history: einkorn, one of the earliest domesticated cereals, still endures on the high… PGILabel Rouge Fruit & vegetables Pommes des Alpes de Haute Durance The only triple-certified apple in France, picked between 450 and 900 m altitude in Alpine orchards, it… PGI Spices & condiments Sel de Camargue Pure, crystalline white, born of the salt pans of Aigues-Mortes since Antiquity — and, for its fleur… PGI Spices & condiments Thym de Provence A fragrant little treasure of the Provençal garrigues, this thyme with concentrated essential oils… PGILabel Rouge Meat Bœuf du Maine Here, it is not the breed that makes the beef, it is the grass — and the time it is given. PGI Meat Bœuf de Vendée Heir to the historic 1878 cross between the Charolaise and the Vendéen breed, the creamy-blonde… PGI Pastries & bread Brioche vendéenne Hand-glazed plaited brioche, scented with orange blossom and eau-de-vie, the sweet emblem of every… PGI Fruit & vegetables Échalote d'Anjou The first French shallot to be awarded a PGI (IGP), the échalote d'Anjou combines 17th-century tradition… PGI Pastries & bread Gâche vendéenne A dense, buttery brioche, rich in crème fraîche, the Easter bread of the Vendée bocage — ancestor of its… PGI Charcuterie Jambon de Vendée Jambon de Vendée: a prestigious charcuterie with an aroma of yesteryear, cured with coastal sea salt… PGI Fruit & vegetables Mâche nantaise Mâche nantaise: this delicate, sweet leaf that has forged the reputation of Nantes market gardens since… PGI Grains & pulses Mogette de Vendée A legendary white lingot bean, the white heart of the Vendée, whose name echoes the Spanish "monje" that… PGI Dairy & eggs Œufs de Loué Every shell bears the name of its producer: Œufs de Loué tell the story of absolute traceability and… PGI Meat Oie d'Anjou Since the Middle Ages, the white goose has graced the markets of Anjou. Slowly reared free-range for 175… PGI Fruit & vegetables Pomme de terre de Noirmoutier On the island of sunshine, between the sea and salt marshes, the early potato develops an unequalled… PGILabel Rouge Meat Porc de la Sarthe Le Cénomans — farmhouse pork from Maine reared on straw since the Middle Ages, an alliance of a… PGI Meat Porc de Vendée Porc de Vendée: reared outdoors in the Vendée bocage and fed on regional cereals, yielding a firm… PGI Charcuterie Rillettes du Mans Pork charcuterie confit in its own fat, born on 18th-century farms in Sarthe and turned, in Connerré… PGI Meat Volailles d'Ancenis The reputation of the Ancenis market, where people came from afar to buy farm-reared poultry, remains… PGILabel Rouge Meat Volailles de Challans Black chickens awarded Label Rouge certification as early as 1969, ducks and poultry reared free-range… PGI Meat Volailles de Cholet On the borders of Anjou, Bretagne and Poitou, Volailles de Cholet — black chickens, white chickens… Label RougePGI Meat Volailles du Maine Since 1958, the Coopérative des Fermiers de Loué has upheld the traditional farm rearing of Maine… PGI Meat Volailles de Vendée Reared free-range in the peaceful meadows of the Vendée bocage, Volailles de Vendée — chickens, turkeys… PGI Grains & pulses Haricot de Soissons ‘The Haricot de Soissons is the white giant of Picardie, the wonder that melts in the mouth...’ PGI Spices & condiments Miel de tilleul de Picardie In the forests of Halatte, Chantilly, Saint-Gobain and Samoussy, wild lime trees yield a rare nectar to… PGILabel Rouge Meat Agneau du Poitou-Charentes "Agneau du Poitou-Charentes embodies a thousand years of pastoralism in the Atlantic bocage, where sheep… PGI Seafood Huîtres Marennes Oléron Born of the cold waters of the Atlantic and matured in claires, Huîtres Marennes Oléron carry within… PGI Fruit & vegetables Melon du Haut-Poitou A Charentais melon turned golden at ripeness, as sweet as summer sunshine — the fruit of Poitou's… PGI Spices & condiments Sel de l'Île de Ré / Fleur de sel de l'Île de Ré Sel de l'Île de Ré is the white gold of the Atlantic, crystallised by eight centuries of salt-making… PGI Meat Volailles du Val de Sèvres A farm-reared poultry from Deux-Sèvres, with firm, flavourful meat — born of a centuries-old… PGI Spices & condiments Vanille de l'île de La Réunion It was a twelve-year-old slave who, in 1841, unlocked the secret of a capricious orchid — and made La… PGI Fruit & vegetables Abricot des Baronnies Golden as the Drôme sunshine, this sweet apricot is born in the mountain orchards of the Baronnies… PGI Fruit & vegetables Ail de la Drôme Sweet, plump white bulbs from southern Drôme — traditional cultivation, Provençal brightness, subtle… PGI Cheeses Emmental de Savoie Its large round holes and monumental wheel are known the world over — but PGI (IGP) Emmental de Savoie… PGI Charcuterie Jambon de l'Ardèche For months in the stone drying rooms of the Ardèche, the ham slowly loses its moisture to concentrate… PGI Confectionery Nougat de Montélimar Snow-white, studded with whole almonds and scented with lavender honey — Nougat de Montélimar is one of… PGI Meat Pintade de l'Ardèche Mountain poultry reared outdoors — firm flesh and a subtle flavour between pheasant and chicken. PGILabel Rouge Meat Pintadeau de la Drôme A young guinea fowl reared in Drôme for between 87 and 100 days, with greyish-blue plumage and firm… PGI Fruit & vegetables Pommes et Poires de Savoie In the terraced orchards of the Alpine valleys, between lac Léman and the massif de la Chartreuse… PGI Meat 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 Cheeses Raclette de Savoie Scrape it, melt it, let it flow — Raclette de Savoie is the skier's fondue cheese, the convivial ritual… Label RougePGI Grains & pulses Raviole du Dauphiné Smaller than a coin, filled with Comté and fromage blanc, passed down since the Middle Ages by the… PGI Cheeses Saint-Marcellin Small creamy disc from the Dauphiné since 1461 — a royal destiny, flavours of the Vercors. PGI Charcuterie Saucisson de l'Ardèche In the Ardèche curing sheds where the air sweeps down from the Cévennes, the saucisson dries against a… PGI Cheeses Tomme de Savoie Grey bloomy rind, supple and mild paste — Tomme de Savoie is the everyday cheese of the Alps, found on… PGILabel Rouge Meat Volailles de l'Ain White or yellow hen of the Ain — reared for a minimum of 81 days — firm, tender meat, classic finesse of… PGILabel Rouge Meat Volailles de la Drôme White, black or yellow chicken reared free-range — 81 days minimum — fine, tender meat from the Dauphiné. PGI Meat Volailles du Forez Naked-neck hen of the Monts du Forez, white or black — a 19th-century peasant selection, today protected…