AI-generated illustration
PGI — Rhône-Alpes
Mountain poultry reared outdoors — firm flesh and a subtle flavour between pheasant and chicken.
Free-range poultry from Rhône-Alpes, PGI (IGP) since 2016.
AI-generated illustration
The Monts du Vivarais massif, in the east-central Massif central, provides the Pintade de l'Ardèche with a mountain and foothill terroir: an average altitude of 700 metres and slopes of more than 20% across at least 80% of the surface area of the communes in the area, alongside a contrasting mid-mountain to continental climate — harsh, snowy winters and dry, sunny summers. The outdoor ranges, wooded with local tree species, lie on a bedrock of ancient igneous rocks (basalt, granite, schist) that produces natural "grit", the small eroded stones that poultry ingest to aid their digestion. Guinea fowl, poultry of African origin, cope particularly well with this mountain climate and its severe winters. Traditional Ardèche poultry farming dates back to the 1960s — the first slaughterhouse opened in Félines in 1964 — and recognition as a PGI in 2016 formalised this distinctive regional know-how.
Exclusively free-range rearing at low density: a maximum of 13 guinea fowl per square metre inside poultry houses (buildings limited to 400 m²), and a minimum of 2 m² per bird on the outdoor range, accessible from the 56th day of rearing. The diet is composed of 100% plant-based ingredients, minerals, and vitamins, with a minimum of 80% cereals during the fattening phase (50% from the starter phase), without any medicinal supplementation or coccidiostats. The strains used are hardy, slow-growing, placid, and highly mobile; slaughter takes place at a minimum of 94 days, for an average live weight of 1.9 kg.
Appearance
Grey plumage and legs in the live bird; when sold, a compact carcass with yellow skin, presented with the shanks folded beneath the breastbone
Aroma
Subtle, faintly meaty, with a light spicy/delicate game note
Taste
Intense flavour between chicken and pheasant, very low in fat, with flesh more deeply coloured than average
Texture
Firmer flesh than that of standard poultry, both in the fillets (white muscles) and the thighs (red muscles)
from the 1st to the 28th day, with a minimum of 50% cereals in the feed.
from the 56th day of rearing, the guinea fowl have free access to the wooded outdoor range.
at a minimum of 94 days of rearing, compared to 77 days for standard poultry, for an average live weight of 1.9 kg.
AI-generated illustration
Cooking: Roasted for 45 min at 180°C (2 kg guinea fowl). Very firm flesh — perfect for braising or a light marinade.
Accompaniments: White grapes, shallots, blackcurrant sauce. Young red wine from the Massif Central.
Since: 2016
Area covered: Massif des Monts du Vivarais — 359 communes in Ardèche (07), Loire (42) and Haute-Loire (43)
Key requirements: Free-range rearing, slaughter at 94 days minimum; feed containing ≥ 80% cereals during the fattening period; hardy, slow-growing strains; maximum stocking density of 13 guinea fowl/m² inside poultry houses (400 m² max), minimum of 2 m² per bird on the outdoor range
No producer is listed for this product yet.
