AI-generated illustration
PGI — Pays de la Loire
Since the Middle Ages, the white goose has graced the markets of Anjou. Slowly reared free-range for 175 days, it embodies the year-end festive tradition in Anjou.
Free-range poultry from Pays de la Loire, PGI (IGP) since 2011.
AI-generated illustration
Goose rearing is attested in Anjou as early as the 15th century. The poultry was so widespread that numerous villages and hamlets in Anjou take their names from the goose or its derivatives. The markets of Château-Gontier, Brissac-Quincé (with the foire de la Saint-Maurice dating back to 1450), Longué and Vihiers brought together thousands of geese for sale. Beyond the meat, down and feathers were traded — tanned skins were used to craft powder puffs, gloves and children's clothing.
Oie d'Anjou obtained PGI status in 2011.
AI-generated illustration
The PGI requires a minimum of 175 rearing days, compared with 140 days for Label Rouge. In reality, farms in Anjou average 220 days, a duration that gives Oie d'Anjou a distinctive tenderness.
This meat is traditionally eaten roast for the year-end festivities. Producers recommend serving it with chestnuts, apples, or other seasonal fruit and vegetables.
Appearance
Broad, rounded carcass; yellow skin linked to the high consumption of cereals and plants, supple and sufficiently fatty to the touch.
Aroma
Pleasant smell, pronounced in the white muscles.
Taste
Pleasant taste; the meat combines melting tenderness and flavour, the result of a varied diet and the breeders' savoir-faire.
Texture
Tender and firm.
175 days minimum, compared with 140 days for Label Rouge — current average: 220 days in Anjou.
free-range rearing, with access to water sources (drinking troughs, ponds).
exclusively plant-based — cereals grown on the farm, with oilcakes and lucerne meal as supplements.
on average in early December, in view of the year-end festivities.
AI-generated illustration
Roasted whole, Oie d'Anjou is elevated by a chestnut sauce, apple compote or raisins. Excellent with medium-tannin red wines (Loire) or dry ciders. Serve in generous portions.
Since: 2011
Area covered: Maine-et-Loire (main area), extending into Loire-Atlantique, Mayenne, Sarthe, Indre-et-Loire and Deux-Sèvres
Key requirements: 175 rearing days min., free-range, exclusively plant-based diet
No producer is listed for this product yet.
